Mexican tomato soup tasty recipe

Mexican tomato soup

• 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 chilli flakes
• 2 cloves garlic
  1 teaspoon fresh oregano/dry
• 1-2 teaspoons salt
• 1 lngura chopped parsley (optional)

Corn soup dumplings (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

1. 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.
2. Remove from water and clean peel them, then cut them in half and remove pits. Cut the flesh into pieces suitable.
3. Drain the corn, we go through a jet of cold water and let them drain well.
4. Put oil in a pot over low heat and when it was hot, add onion and garlic, finely chopped and chilli flakes. Let steam about 2 minutes, then add the tomato pulp and mix well.
5. After about 3-4 minutes, add vegetable broth/water, corn and oregano.
6. Cover the pot with a lid and cook the soup about 20 minutes on low heat to medium.

Corn soup dumplings – Preparation

1. 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.
2. Mix with a whisk, until polenta thickens and comes off the edges and bottom of the pan (about 10 minutes).
3. Extinguish the fire, add butter and mix until smooth.
4. Polenta leaves to cool a mix occasionally, to stumble crust on the surface.
5. When reached room temperature, add the egg, grated cheese and, if you wish, a little freshly ground pepper.
6. Mix well until completely blended. The final composition of the dumplings should be dense, not liquid.
7. With moist hands, we form round dumplings the size of a quail egg.
8. After the soup has cooked 20 minutes, add the dumplings and cook them until they pick up all the surface.
9. 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!