Other

Guest Post // Mexican Tomato Soup

Another wonderful guest post today by the really lovely Rebecca of It’s Rebecca! Her blog is pretty new but it’s a real gem! She’s kindly shared a Mexican Tomato Soup recipe with my readers today!

——————————————————


Hi everyone! I’m Rebecca of itsrebeccauk.blogspot.co.ukand I’ll be guest posting for Cocktails in Teacups today! I’m a fairly new subscriber to Amy’s blog but I knew I had stumbled onto a good thing when I discovered her recently, and I jumped at the chance to help her out with this post.
Today I will be building on my LOVE of Jamie Oliver and sharing with you my version of his Mexican Tomato Soup which can be found in his 15 Minute Meals book.
I always have to slightly adapt Jamie’s recipes as I only have 2 mouths to feed, and like most recipe book’s he tends to cover 4-6 mouths with most of his food. This nice thing about this particular recipe is I don’t really have to change the portion size of the ingredients because it keeps well overnight. My hubby and I have particularly enjoyed this recipe during the heat of the past 2 weeks, but it’s nice all year round too.
Mexican Tomato Soup
You will need:
1 small onion
Olive oil
4 cloves of garlic
100g basmati rice
450g jarred red peppers (I had to go to Sainsburys for these as I couldn’t find them in Asda)
2 x 400g tins of chopped tomatoes
250ml fat-free natural yoghurt
2 tsp pickled jalepeno chillis (red or green)
A handful of freshmint
Grated cheddar or Mexican cheese
Tortilla chips
**Jamie includes coriander but I absolutely HATE it so I left it out…if it’s your thing then chuck it in and see what you think, he calls for a whole bunch of the stuff, stalks and all**
1.    Finely chop the onion and put into your pan on a high heat with 2 tablespoons of oil. (If you are using coriander, put the stalks in now)
2.       Squash in your garlic with a crusher and add to the pan also, along with the rice, peppers and tinned tomatoes.
3.       Lastly pour ion 850ml of water and a pinch of salt, then cover and simmer for about 8-10 minutes.
4.       While simmering, mix together your yoghurt, jalepenos and mint with a hand blender until smooth.
5.       Next use the blender on the soup until smooth. Check seasoning and adjust if necessary.
6.   Serve with the spiked yoghurt, with cheese to sprinkle on top and tortilla chips to dunk (and coriander leaves if you feel the urge!)
This is a really easy recipe, not that far removed from the original in the 15 Minute Meals book. This quantity serves 4 in the book but as I don’t do it with any of the nachos and salad, it probably serves 2 for a main with a bit left over for one person’s lunch the next day.
The spiked yoghurt is unbelievable and is something I have started making to include when I make fajitas too. It goes well with any Mexican type food, and I imagine would be lovely on a Mexican style salad with some rice.
Defo try this soup and if you like it, there is more when this came from over on my blog.
Thanks for letting me guest post for you Amy!
Rebecca x

————————————
Previous Post Next Post

You may also like