Thursday, November 24, 2011

Mexican Tomato Soup with Cheese balls.

Ingredients



For the soup
1 kg tomatoes
1 onion finely chopped
3 spring onions
1 capsicum finely chopped
3 tbsp cooked red rajma or baked beans
3 tsp sugar
1 tsp chilli sauce
2 tbsp oil
salt to taste

For the cheese balls
100 gms grated panner
1 tbsp plain flour
1 tbsp chopped coriander
a little chopped green chilli
1 tsp salt

To serve
grated proccessed cheese
fresh cream
chilli powder

Method

    For the soup

    1. Chop one tomato finely and keep aside. Cut the remaining tomatoes into big pieces, add 5 teacups of water and cook until soft. Then pass through a sieve.
    2. Chop the spring onions into small pieces with half the leaves.
    3. Heat the oil and fry the onion for 1 minute. Add the spring onions and the capsicum and fry again for 2 minutes.
    4. Add the tomato soup and boil for 10 minutes.
    5. Add the chopped tomato, beans, sugar, chilli sauce and salt and cook for a few minutes.

    For the cheese balls 

    1. Mix all the ingredients and shape into round balls by adding a little water. If you wish, you can also lightly fry the balls.

    How to proceed 

    1. Put the balls in the boiling soup and boil for 2 minutes.
    2. Serve hot with grated cheese and a little cream and dusted with chilli powder.

    Tips
    1. To get the best results, use ripe red tomatoes

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