Crema de tomate mexicana

Ingredientes

• 4 very ripe tomatoes
• 1/2 white onion
• 1 clove garlic
• 3/4 cup Mexican cream (not sour cream)
• 1 cup low-sodium chicken broth
• 4 cups water

Preparación

1. 1

   Roughly chop the tomatoes, onions, and garlic and fry in 2 tablespoons of oil.

2. 2

   Cook until the onions and tomatoes are starting to brown.

3. 3

   Blend the tomatoes, onion, and garlic with 2 cups of water.

4. 4

   Strain the blended tomato mixture pressing well on the pulp to extract maximum flavor.

5. 5

   Put the cream into a large mixing bowl. Add a few tablespoons of the pureed tomato base. Stir to blend base into the cream.

6. 6

   Add a few more tablespoons of soup base at a time and stir until all of the base has been incorporated into the cream. Now add 2 cups of room temperature water and stir for 30 seconds until the mixture is very smooth.

7. 7

   Gently warm 1 cup of chicken broth and then slowly pour in the tomato soup mixture. Stir well until the chicken broth is fully mixed in.

8. 8

   Bring the soup to a gentle simmer and then simmer for 20 minutes until the soup has thickened. Do not allow the soup to boil or the cream will start to clump.

9. 9

   If needed strain your soup to remove any lumps that may have formed.

10. 10

    Serve each bowl with a crack of black pepper.