Mexican tomato soup

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Recipe by: emelle

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Preparation Time:

10 Min

Serves:

Difficulty:

Easy

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

5 Tomatillos; husks removed, - veins removed and chopped
- each cut into 6 pieces Salt
1/2 md Onion; yellow, cut into 2 c Tomatoes; fresh, skins on,
- 8 pieces - OR whole canned tomatoes
2 cl Garlic; chopped - drained
1/2 c Cilantro; stems removed 2 c Milk
1/2 ts Hot pepper sauce OR 2 ts Sugar; more or less to taste
1/2 Jalapeno chile; seeded, Cilantro leaves

Prepare salsa by combining tomatillos, onion, garlic, cilantro, hot
pepper sauce and 1/2 teaspoon salt in food processor. Process only
until everything is in small pieces - don't puree. Remove, set aside
and clean work bowl.

Puree tomatoes in food processor. Remove and pour into a medium
bowl. Stir in milk, sugar and 1 teaspoon salt. Mix well. Taste and
add more sugar if needed. Cover and chill.

When ready to serve, pour soup into 4 serving bowls and add about 2
tablespoons salsa to each bowl. Garnish with cilantro leaves to taste.

Per Serving: 99 cal; 72 mg sodium; 9 mg chol; 3 g fat; 14 g carb; 5 g
pro.

Source: Sacramento Bee, 10/12/94, Marion Cunningham, L.A. Times
Shared by: David Knight
Submitted By DAVID KNIGHT On 10-18-94