This dish is called Mexican soup, but I don’t know if it is really a traditional Mexican dish. It could be derived from Gazpacho. A classic of Spanish cuisine, it originated in the southern region of Andalusia. Gazpacho is widely eaten in Spain and Portugal, particularly during hot summers, as it is refreshing and cool. So maybe Gazpacho with a Mexican twist, is a better name? If you know more about this, I’d love to hear it in the comments.
Preperation: 30 minutes
Quantity: 4 persons
2 vine tomatoes
2 red onions
2 cloves of garlic
1 red pepper
140 g of tomato paste
800 g sieved tomatoes
1 vegetable stock cube
220 g corn
10 g cilantro
255 g of kidney beans
100 g tortilla chips
2 tbsp olive oil
1 tbsp crème fraîche
Cut the vine tomatoes into 1 cm cubes, chop the garlic and chop the onion. Remove the stem, seeds and seeds from the red pepper. Cut the red pepper into large pieces.
Heat the olive oil in a large stockpot. Fry the onion, garlic, red pepper and tomato paste together with half of the tomato cubes.
After 2 minutes, add the peeled tomatoes together with 1.5 liters of boiling water and the stock cube to the stockpot. Cook for 10 minutes with a lid on the pan.
Place the leftover fresh tomato cubes in a container. Chop the coriander, squeeze half a lime and cut the other half into wedges. Add the corn, cilantro and lime juice to the tomato cubes. Season with salt and pepper. Mash the soup smooth with an immersion blender.
Rinse the kidney beans under cold running water. Add the kidney beans to the soup, heat for another 5 minutes and add salt and pepper to taste.
Serve the soup in bowls with the tomato corn salsa, a tablespoon of crème fraîche, lime wedges and the taco chips.
Enjoy your meal!
The book below is highly recommended for more Mexican recipes.
Instructional video of this recipe on youtube: