Mexican tomato soup

4 servings

Ingredients

Quantity Ingredient
5 Tomatillos; husks removed, each cut into 6 pieces
½ medium Onion; yellow, cut into 8 pieces
2 cloves Garlic; chopped
½ cup Cilantro; stems removed
½ teaspoon Hot pepper sauce OR
½ Jalapeno chile; seeded, veins removed and chopped
Salt
2 cups Tomatoes; fresh, skins on, OR whole canned tomatoes drained
2 cups Milk
2 teaspoons Sugar; more or less to taste
Cilantro leaves

Directions

Prepare salsa by combining tomatillos, onion, garlic, cilantro, hot pepper sauce and ½ teaspoon salt in food processor. Process only until everything is in small pieces - don't puree. Remove, set aside and clean work bowl.

Puree tomatoes in food processor. Remove and pour into a medium bowl. Stir in milk, sugar and 1 teaspoon salt. Mix well. Taste and add more sugar if needed. Cover and chill.

When ready to serve, pour soup into 4 serving bowls and add about 2 tablespoons salsa to each bowl. Garnish with cilantro leaves to taste.

Per Serving: 99 cal; 72 mg sodium; 9 mg chol; 3 g fat; 14 g carb; 5 g pro.

Source: Sacramento Bee, 10/12/94, Marion Cunningham, L.A. Times Shared by: David Knight

Submitted By DAVID KNIGHT On 10-18-94

Related recipes