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EatSmarter exclusive recipe

Mexican Tomato Soup

with Clams and Cumin

Recipe development: EAT SMARTER
Mexican Tomato Soup

Mexican Tomato Soup - Think tomato soup is boring? This spicy Tex-Mex version proves otherwise!

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325
calories
Calories
1 hr 10 min.
Preparation
easy
Difficulty

Ingredients

for 4 servings
10
Tomatoes (about 800 grams)
3
Onions (about 150 grams)
3
2 tablespoons
2 tablespoons
Chili powder (preferably Mexican)
2 tablespoons
1 ¼ quarts
2 pounds
¾ cup
White wine (or fish broth)
½ bunch
4 ounces
1
5
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Kitchen utensils

2 Pots (1 with lid), 1 Small bowl, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Wooden spoon, 1 Sieve, 1 Immersion blender, 1 Oven rack, 1 Freezer bag, 1 Whisk, 1 Slotted spoon, 1 Lid, 1 Citrus juicer

Preparation steps

Step 1/10
Mexican Tomato Soup preparation step 1

Rinse tomatoes, wipe dry and cut out stems. Halve tomatoes and remove seeds. Roast tomatoes under preheated broiler until blackened and blistered, watching carefully. Allow tomatoes to cool slightly, then remove skins. 

Step 2/10
Mexican Tomato Soup preparation step 2

Peel onions and garlic and chop both finely. Heat 1 tablespoon oil in a pot. Sauté onions and garlic until translucent over medium heat.

Step 3/10
Mexican Tomato Soup preparation step 3

Add tomatoes, chili powder and cumin and sauté briefly, then pour in the chicken stock. Cook for 30 minutes over medium heat.

Step 4/10
Mexican Tomato Soup preparation step 4

Meanwhile, rinse mussels thoroughly, discarding any that remain open, then drain. Remove beards from mussels and rinse again. 

Step 5/10
Mexican Tomato Soup preparation step 5

Heat remaining oil in another pot, add mussels and cook briefly. Pour in wine, cover and cook until mussels have opened, 3-4 minutes. Discard any mussels that do not open. 

Step 6/10
Mexican Tomato Soup preparation step 6

Remove mussels with a skimmer from the pot, then strain cooking liquid through a sieve.

Step 7/10
Mexican Tomato Soup preparation step 7

Rinse scallions, pat dry and cut into thin rings. Season yogurt with salt in a bowl and stir until smooth. 

Step 8/10
Mexican Tomato Soup preparation step 8

Squeeze juice from lime. Crush taco shells in a freezer bag and add to tomato mixture in pot.

Step 9/10
Mexican Tomato Soup preparation step 9

Cook taco shells in the soup for 4 minutes. Puree until smooth with an immersion blender and season with salt, pepper and 2 tablespoons lime juice.

Step 10/10
Mexican Tomato Soup preparation step 10

Add mussels to the soup. Sprinkle witih scallions and serve immediately with yogurt. 

Additional advice