This Mexican Tomato Soup brings me back to my college years. We used to have a quick-lunch with my classmates in the Mexican Club Restaurant Hysteria. Nowadays, it doesn’t exist anymore, but some recipes are still going through my head. My friends used to take a delicious tomato soup, which I tried to master, later on.
It is big hit among my family members. It is very easy and full of taste. The fresher the ingredients, the better. In winter season, help yourselves with canned tomatoes.
Total Time: 25 minutes
1 big fresh leek, cleaned, washed and finely chopped
1 small can of sweet corn
300g of tomato purée (you can also use fresh peeled tomatoes or canned ones)
1 litre of good stock (meat or vegetable)
2 tablespoons of caster superfine sugar
2 teaspoons of vegeta (sea salt optional)
1 tablespoon of herbs (thyme, satureja, rosemary, basil and parsley)
1 teaspoon of dried oregano
olive oil, butter
6 small tortillas
sour cream or crème fraîche
Heat up 1 tablespoon of olive oil and butter in a deep non sticking casserole pan on high heat. Add leek and corn. Braise few minutes until softens.
Stir in tomato purée and mix well until it becomes a nice homogeneous paste.
Start pouring the hot boiling stock. Add accordingly to consistency. It should be thick enough, but still soupy. Lower the heat.
Season with vegeta or salt, sugar and herbs. Work the taste until perfection.
Simmer for at least 15 minutes until the corn softens, but still has a crunchy bite to it. Taste again and season accordingly.
Meanwhile, heat up the tortillas for 2 minutes in 180 degrees preheated oven. Quarter them and roll.
Finish the soup with 1 tablespoon of crème fraîche. Enjoy with tortillas and glass of dry white wine.
Makes 5 serves.