John Myers
Mexican Tomato Soup
The perfect mexican tomato soup recipe with a picture and simple step-by-step instructions.
For the souce
- 1 toe Fresh garlic
- 4 Branches Fresh mint leaves
- 1 Glass Grilled peppers
- 2 Cans Peeled tomatoes
- 1 Chilli pod
- 300 g Pure yogurt
- 1 Handful Mint leaves
- 1 Tl Olive oil
- Chop the spring onion, garlic and fry in a saucepan with a little oil, then add the peppers with a little liquid from the glass. Let the chilli peppers simmer, cut into small pieces in the pot + salt + pepper + paprika spice + mint leaves. Add the tomatoes and bring to the boil Puree the souper For the sauce (instead of the cream) mix the yoghurt with the rest of the mint and olive oil to a green sauce with the puree stick. Now the soup can be served. Everyone makes himself a green trace of yogurt sauce on top. Good Appetite
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