Mexican tomato soup tasty recipe
I think I have never suffered the worst hot as this summer. I do not know how much I love the heat, there are people who feel excellent at this terribly high temperatures, but I prefer a thousand times more cold. In recent weeks I could not cook and what I wanted, but a few days ago I took the chance and made this Mexican soup with tomatoes and corn dumplings. Necessarily try the dumplings are at least as tasty as the semolina. In June, Laura Lawrence, beautiful and talented man behind the blog recipes that mother has hosted Mexican recipes from The Food Connection project launched by the girls at Urban tastes. So I invite you to try this soup recipe Mexican, sure you will like.
Mexican tomato soup – Ingredients (4 people)
1.5 l vegetable broth / water
1 medium white onion / 2 small shallots
2 tablespoons peanut oil / corn
400 g tomato pulp (weighed after cleaning tomatoes)
200g canned corn kernels
1/4 teaspoon chili flakes
2 cloves garlic
1 teaspoon fresh oregano / dry
1-2 teaspoons salt
1 lngura chopped parsley (optional)
Corn soup dumplings – Ingredients (20-22 dumplings)
300 ml of milk
100 g extra corn
10 g butter
20g grated parmesan
1 small egg
1/4 teaspoon salt
1/4 teaspoon pepper (optional)
Mexican tomato soup – Preparation
Fill a pot with hot water and put on medium heat. When the water starts to boil, put the tomatoes whole, notched at the ends in water and scald them for about 30 seconds. Remove from water and clean peel them, then cut them in half and remove pits. Cut the flesh into pieces suitable.
Drain the corn, we go through a jet of cold water and let them drain well.
Put oil in a pot over low heat and when it was hot, add onion and garlic, finely chopped and chili flakes. Le sotam about 2 minutes, then add the tomato pulp and mix well.
After about 3-4 minutes, add vegetable broth / water, corn and oregano.
Cover the pot with a lid and cook soup about 20 minutes on low heat to medium.
Corn soup dumplings – Preparation
Put milk and salt in a saucepan on medium heat. When the milk begins to boil easily, reduce heat to low and add the cornmeal in the rain.
Mix with a whisk, until polenta thickens and comes off the edges and bottom of the pan (about 10 minutes).
Extinguish the fire, add butter and mix until smooth.
Polenta leave to cool a mix occasionally, to stumble crust on the surface.
When reached room temperature, add the egg, grated cheese and, if you wish, a little freshly ground pepper.
Mix well until completely blended. The final composition of the dumplings should be dense, not liquid.
With moist hands, we form round dumplings the size of a quail egg.
After the soup has cooked 20 minutes, add the dumplings and cook them until they pick up all the surface.
Extinguish the fire, add a little more chopped parsley and oregano, cover with lid soup and let it rest 10 minutes.
A taste of lust, hot or cold, is delicious!