Tomato Soup with Corn Chips
by Editorial Staff
Tomato soup is made with tomatoes in broth and served with corn tortilla chips.
Servings: 4
Ingredients
- Fresh cream tomatoes – 350 g
- Canned tomatoes without skin – 400 g
- Corn tortilla – 4 pcs.
- Vegetable oil – 1 tbsp
- Small onions (chopped) – 1 pc.
- Garlic (chopped) – 2 cloves
- Chicken broth – 1 l
- Fresh cilantro – 1 bunch
- Cheddar cheese (shredded on a grater) – 50 g
- Salt to taste
- Vegetable oil for deep-fat
- Ground black pepper – to taste
Directions
- Cut the tortillas into strips about 2 cm wide.
- Pour vegetable oil into a deep frying pan about 2 cm high. Heat oil well. Put a few strips of tortilla in hot oil and fry until golden brown.
- Transfer the chips to a paper towel to drain off the fat. Fry all the tortilla strips in this
- In a large thick-walled saucepan, heat 1 tablespoon of vegetable oil, add onion and garlic, cook over medium heat for about 2-3 minutes. The color of the garlic must not be allowed to change.
- Immerse fresh tomatoes in boiling water for 30 seconds, then rinse under cold water and remove the skin.
- Cut fresh and canned tomatoes into cubes. Put all the tomatoes in a saucepan with onions, pour over the broth, bring to a boil, reduce heat and cook the tomato soup for about 10 minutes, stirring occasionally.
- Finely chop the cilantro and pour into a saucepan with tomato soup, season with salt and pepper to taste.
- Place several strips of chips in each of the four serving plates, pour over the tomato soup, and sprinkle with cheese.
Serve the tomato soup immediately.
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