Tomato Soup (Mexican)

This is such a simple and quick way to fire up the troops when they've been out and about and return with a hunger from the British cold.

Cook Time 20 mins

Total Time 20 mins

Cuisine: Mexican, North America

Courses: Soups

Difficulty: Beginner

Servings: 4

Dietary: Vegetarian

Ingredients

450 g roasted red peppers
880 ml chopped tomatoes
6 spring onions
1/2 tbsp olive oil
50 g fresh coriander
2–3 bird’s eye chillies
750 ml water
60 g dried rice
300 g natural yoghurt
3 tsp sliced jalapeños
2 tbsp crème fraîche
2 handfuls fresh mint

Instructions

1
Roughly chop the spring onions. Heat the oil in a deep, sturdy pan over a medium heat, add the onions and cook for 2 minutes.
Use a pan that will not be damaged by a stick blender. Alternatively, transfer the soup to a heatproof blender or jug before blending.
2
Grab a handful of fresh coriander and cut the stalks off and throw those in, if some leaves get in there it doesn't matter, the main flavour is in the stalk, set the leaves aside for garnish or other dishes. Slice in a couple of chillies, keeping the seeds in for the heat.
3
After a couple of minutes place the whole jar (450g) of roasted peppers in to the pan, swiftly followed by 2 tins of chopped tomatoes.
4
Pour in 750ml boiling water and stir for 1 minute. Add the dried rice, cover and simmer for 10 minutes, or until the grains are tender.
Keep the soup at a steady simmer and stir once or twice near the end; the released rice starch thickens it but can also catch on the base.
5
Whilst we're waiting for that to cook we'll prepare the minty yoghurt dressing.
6
Pour 300 ml natural yoghurt (0% fat) into a bowl, add 2 tbsp Crème Fraîche, 3 tsp of sliced jalapenos and as much fresh mint as you wish; I grabbed this from the front garden and it was about 20 leaves, it's your choice.
7
Use a hand/stick blender to completely incorporate the ingredients into a dressing, pretty soon your soup will be done.
8
You're nearly done. You can clearly see how the rice has cooked and is swollen whilst releasing its starch.
9
Remove the pan from the heat. Blend until the soup reaches your preferred consistency, keeping the blender head fully submerged before switching it on. Ladle into bowls, drizzle with the mint yoghurt and serve.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 234.23kcal

% Daily Value *
Total Fat 7.49g12%
Saturated Fat 3.27g17%
Sodium 315.31mg14%
Total Carbohydrate 34.88g12%
Dietary Fiber 6.54g27%
Sugars 16.76g
Protein 8.34g17%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

You could serve this with fresh crusty bread or tortillas with melted Manchego and chillies. Give it a shot, so very simple and so very quick, wonderfully tasty. It'll go down a storm. Use 300 g yoghurt.