BM # 66
Week :2 , Day: 3
Theme: Soups and Salads

For the last day under the theme Soups and Salads I have a soup which is as good as a meal. The soup was in my drafts for such a long time. It was recently when I made the same soup, I realized that I had not posted it. 
It surely is a simple tomato soup but let me tell that the soup gets its creaminess from the rice. The canned tomatoes have a unique flavor, so do not try to substitute with raw ones.The garlic and lime add a amazing zing to the soup and when served with the dip, chips and cheese and olives, it just makes it a complete meal. The dip gets it crunch from onion and the jalapeños, they make it little spicy and tarty. All in all a soup you would want to make over and over again.
Mexican Tomato Soup


1 /2 spring onion
2 tsp olive oil
1 bunch of fresh coriander
4 cloves of garlic
80g basmati rice
2 red peppers
1 big dried or fresh red chilly
2 x 400g tins of chopped tomatoes
800 ml water
1 tsp lime juice
Salt to taste

For the Dip

250 ml yoghurt
2 tsp pickled jalapeño chillies
1/2 onion, finely chopped
Salt to taste
Place the yogurt in a muslin cloth over a bowl.
Leave for 10 -15 minutes.
This will remove some of the water from it.
Beat it well and add chopped onions, salt and jalapeños.
On the side
1 ripe avocado
Tortilla chips


Roast the peppers till charred.
Peel the charred skin and chop the peppers. Keep aside.
Heat oil and add the chopped spring onions.
Add crushed garlic, rice, coriander stalks, red chilly, canned tomatoes and the roasted peppers.
Add salt and water and cook in a pressure cooker for 2 whistles.
Let the pressure release.
Open the cooker and let the soup cool.
Using a hand blender blitz the soup till smooth.
Add lime juice.
Serve with the dip , avocado, cheese , olives and tortilla chips.


You could serve the soup thick or add water to dilute it. You could even season it with oregano , chilly flakes or peppers.

Mexican Tomato Soup

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