Spicy and rich tomato soup that will warm well in cool weather. It harmoniously combines the taste of tomatoes with light hotness of jalapeno peppers and bright citrus notes lime. Cook your own canned tomato soup juice, and grind it with a blender so that there are small slices of tomatoes. Be sure to serve soup with sour cream and cilantro, so that his taste is complete. A crispy strips of tortilla add satiety to him. Nutritional value of one serving: (total 4) Calories one 99, total fats 9 g., Saturated fats g., Proteins 8 g., carbohydrates 22 g., fiber g., cholesterol mg., sodium mg., sugar g. Share with friends: 
Time: 55 minutes Difficulty: easy Servings: 4 Used in recipes volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 2 corn tortillas with a diameter of 15 cm.
- 1 tbsp. l + 1 tsp rapeseed oil
- 1/4 tsp salt
- 1 small onion, chopped (about 1 tbsp.)
- 3 cloves of chopped garlic (approximately 1 tbsp. L.)
- 1 small jalapeno pod, peeled and finely chopped sliced
- 1 tsp ground zira
- 3/4 tsp dried oregano
- 4 tbsp. lightly salted chicken stock
- 1/4 Art. freshly squeezed lime juice
- 2 cans (430 gr. Each) of canned chopped tomatoes per own juice
- 1/4 Art. low fat sour cream
- 2 tbsp. l chopped fresh cilantro leaves
Recipes with similar ingredients: tomatoes, lime juice, oregano, cumin, jalapenos, sour cream, tortilla
Recipe preparation:
- Preheat oven to 190 ° C. Lubricate both sides of each tortilla butter, using 1 tbsp. l oils. Cut the cakes in half, then cut each half into strips 0.5 cm wide. strip on a baking sheet, sprinkle with salt and bake until crispy golden crust for about 12 minutes. Remove from the oven.
- In a large pan with a thick bottom over medium heat, heat remaining 1 tsp oils. Add onions and fry for 5 minutes, stirring occasionally until the onion is soft and transparent. Add the garlic, jalapenos, zira and oregano and fry for another 1 minute. Add the broth and tomatoes, bring to a boil, then reduce heat to low and simmer for about 10 minutes. Mix juice lime.
- Remove the pan from the stove and grind the soup with a dip blender or 2 batches in a regular blender until you get light mass with slices of tomato, about 30 seconds. Serve the soup sprinkled with strips of crispy tortilla, add sour cream and sprinkle cilantro.
