Sopa De Tomate (Tomato Soup)
Print This Recipe
On hot days, this soup can be turned into a refreshing, chilled gazpacho when you add chopped tomatoes, cucumbers, bell peppers, and dashes of Worchestershire and Tabasco sauces. Or, it can be frozen into ice cubes to be used in Bloody Marys.
INGREDIENTS
1 quart water
2 cups beef stock
2 tablespoons oil
2 tablespoons flour
3 cups tomato purée
1/2 cup white onions, minced
1 teaspoon salt, or to taste
1 tablespoon Garlic Purée
3/4 cup sugar
12-ounces evaporated milkGARNISH
4 hard-boiled eggs, chopped
1 bunch parsley, chopped
1 cup tortilla chips, crumbledIn an 8-quart stock pot, bring water and stock to the boil.
Meanwhile, in a skillet, lightly brown flour in oil over low heat. Add browned flour to boiling stock. After stock boils 10 minutes and thickens slightly, add tomato purée, onion, salt, garlic, and sugar. Add evaporated milk. Set soup aside 10 minutes to allow flavors to blend. Taste and adjust seasonings.
Garnish with chopped eggs, parsley and tortilla chips.
NOTE: If you freeze the soup, be sure to bring it to the boil slowly before serving.