Tuesday, October 30, 2007

mexican tomato soup

Saute a large onion, chopped, in olive oil until just browning. Add a teaspoon of freshly ground cumin, a few cloves of crushed garlic, and a teaspoon of smoked paprika. Add a can of fire roasted tomatoes, crushed or pureed in the food processor. Add a box of organic chicken broth, vegetable broth, or a quart of water. In a separate pan brown a cup or so of pasta in a bit of oilive oil. Broken up spaghetti is fine. Tonight I used elbow macaroni. Add browned pasta to the tomato broth and simmer for fifteen minutes. Add salt, pepper, and chopped cilantro. For grownups garnish with thinly sliced jalapeno. Miss six said this was delicious.

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