Mexican tomato soup

4 servings Prep: 10 mins, Cooking: 20 mins
Rate this recipe
A spicy soup with great flavour.

By Gloria Barrett October 12 2009
Recipe Disclaimer
Tap for method
Tap for method

Ingredients (9)

6 tomatoes — large
3 leeks
freshly ground black pepper
5 ml dried basil — or fresh, chopped
125 ml mayonnaise — low-fat
sea salt
1 l stock — chicken
2 garlic — cloves, crushed
25 ml oil
Tap for ingredients
Tap for ingredients

Method:

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.



New recipes on Food24

Next Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Food24 Team Loves

Newsletter

Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.

Recipe Disclaimer

All recipe content is the responsibility of the party from whom such content originated. You agree that you use the content on Food24 at your own risk. Please read our editorial policy.