Mexican tomato soup

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Lemon juice is the surprising ingredient of this spicy Mexican tomato soup. It has a citrus aroma that goes well with the spiciness of red jalapenos and the sourness of tomatoes. This is a real “feel good” tomato soup experience.

Want more heat? Red peppers (fresh or dried) are made in Mexican tomato soup. Add some red serrano or even cayenne if you want a more daring dining experience. And, of course, you can add some heat to your spice rack with mashed red peppers. We do not recommend using green jalapeno peppers here. First of all, color is not a perfect match. But more importantly, red jalapeno peppers tend to be sweeter than fresh green jalapenos.

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Mexican tomato soup

Mexican tomato soup

Delicious soup with a twist

Servings 4 servings

Calories 63 kcal

  • 6 chopped tomatoes
  • 3 stalks of celery, chopped
  • 2 cloves garlic, diced
  • 1 red jalapeno, seeded and finely chopped
  • 1 yellow onion, chopped
  • 1 carrot, chopped
  • 1/2 cup lemon juice
  • 1/3 cup vegetable broth
  • olive oil
  • flashing cream
  • Heat the oil in a soup pot and sauté the onions until slightly softened. Add the celery, garlic, jalapeño, and carrots. Continue cooking, stirring frequently, until onions are translucent.

  • Add vegetables and tomatoes. Cook the mixture until the tomatoes are soft.

  • Add lemon juice and cook for 1 minute, stirring frequently.

  • Using a mixer Mash the soup until smooth. Then add salt and pepper to taste.

  • Serve with cream cheese and olive oil.

Calories: 63kcal Carbohydrates: 15g Protein: 2g Fat: 1g Saturated Fat: 1g Sodium: 103mg Potassium: 562mg Fiber: 3g Sugar: 8gVitamin A: 4195 IUVitamin C: 41.9mg Calcium: 37mg Iron: 0.6mg

Categories: Food & Drinks

Source: INN NEW YORK CITY

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