Mexican tomato soup

Recipe from: 25 April 2012
tomato soup

Ingredients 9
Servings 1
Minutes 00:10


Serving Change
  • 6
    large red tomatoes
  • 3
    clean leeks
  • black pepper
  • 5
    dried basil or 2 tsp fresh basil- chopped
  • 125
    low fat mayonnaise
  • sea salt
  • 1
    chicken stock
  • 2
    cloves garlic- crushed
  • 25


Pour boiling water over the tomatoes. Remove skin and chop roughly.

Heat a large saucepan with oil and chopped leeks to soften, but not brown.

Add tomatoes and garlic and cook for 5 minutes. Add warm chicken stock and basil.

Bring to the boil and simmer for 20 minutes. Allow to cool slightly, add salt, crushed pepper and mayonnaise.

Liquidise with a stick blender of food processor.

Serve with crunchy nachos chips.

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