Tomatoes (tomatoes) - a plant endemic (that is, native) for Central America. Actually, from there tomatoes spread all over the World, as well as many other edible nowadays cultivated plants (beans, corn, potatoes and some others).
Tomatoes - a very useful plant, in one form or another, their fruits are used to prepare various dishes, including tomato soups.
It is very good for health (especially for men, as well as those wishing to build themselves) to regularly prepare and include in the menu tomato soups, they can be cooked from fresh tomatoes, from tomatoes, canned in pulp or based on tomato paste . Only to choose a tomato paste better without preservatives (tomato itself is a good preservative). By the way, in the process of factory manufacturing, tomato paste undergoes mandatory heat treatment, which makes it, in some way, much more useful than raw tomatoes.
Tomato soups are typical for countries in which the climate allows the large-scale cultivation of these vegetables, particularly in Mexico.
Modern Mexican cuisine evolved from the traditions of the indigenous Indian population of Mexico and visitors (mostly the majority of Spanish migrant colonists). Therefore, it is impossible to cite any one recipe of Mexican tomato soup, there are many known variants. However, one can definitely say that they are preparing such soups from traditional products for Central America.
Spicy Mexican tomato soups are necessarily cooked with chilli peppers (using peppers of different varieties and degree of sharpness). Soups can be prepared on the basis of meat broths, with meat of various animals (including exotic ones). Vegetarian options are also possible.
Hot tomato Mexican soup with chili
Ingredients:
- tomato paste - 3-5 st. spoons;
- sweet pepper - 1;
- fruit avocado - 1 pc .;
- flesh of pumpkin (better muscat) - about 200 g;
- greens (luchok, coriander, parsley, basil);
- hot chili pepper;
- nutmeg grated;
- garlic;
- olive oil.
Preparation
Pumpkin is cut into small cubes, as is sweet pepper. Pour a pumpkin in a saucepan with a little water and cook for 20 minutes.
Add the crushed raw sweet peppers and garlic, as well as the flesh of the fruit avocado in the form of small cubes. We rub this mixture with a blender. Add tomato paste and grated nutmeg, season with hot chili. We cut the greens with a knife. Let's cut the soup into portions, season with olive oil, sprinkle with chopped herbs. Here, the most useful soup, the maximum of vitamins is saved.
This is, so to speak, the Mexican sauce-soup base. Now let's see what other variations of soups with this basis are possible.
You can add canned corn to the base, cooked cooked beans (it can be mashed) or a young cooked or stewed green bean. You can add not only beans, but also any legumes in ready-made form (peas, lentils, etc.).
You can also add to the soup ready-cooked potatoes (before blending with a blender).
You can fill Mexican tomato soup with sour cream, also be sure to serve tortillas (tortillas from corn flour or in a mixture with wheat flour).
Mexican tomato soup with minced meat
Preparation
Take about 200-300 g of any large ground beef and 1 onion. First, the onion is finely chopped and lightly fried in a frying pan, then add the mince, mix and quench until ready (about 15-25 minutes). If necessary, you can add some water.
Add the braised minced meat to tomato soup (see above), mix, season and enjoy.
Of course, you can add a Mexican tomato soup base to any broth with meat or even fish broth with pieces of fish fillet and / or seafood. It will be very tasty.