This wholesome zesty soup makes a great vegetarian lunch or dinner. The tomato-based broth can be seasoned to taste for mild or spicy palates alike.
Try to take advantage of local corn and tomatoes as fresh ingredients will take this dish to the next level.
Tomato Corn Tortilla Soup
- 125 ml (1/2 cup) olive oil, divided
- 2 ml (1/2 tsp) cumin
- 1 small onion, peeled and chopped
- 3 garlic cloves, chopped
- 3 large tomatoes, cut into cubes
- 1 jalapeno pepper or chili
- 1 l (4 cups) vegetable stock
- 0.5 ml (1/8 tsp) salt
- 350 g (12 oz) fresh corn (use canned or frozen if not in season)
- 1 tortilla, halved and cut into strips
- 30 ml (2 tbsp) freshly chopped cilantro
In a large saucepan over high heat, heat 15 ml (1 tbsp) of the oil. Add cumin and briefly saute, about 30 seconds. Add onion, garlic, tomatoes and jalapeno pepper and cook for 5 minutes. Stir in stock and salt. Bring to a boil, reduce heat to a simmer and cook, skimming and discarding foam as necessary, for 20 minutes. Add corn and cook for 1 minute.
While soup is simmering, in a medium saucepan over high heat, add remaining oil. When hot, add tortilla strips in batches. Fry tortilla strips until golden and crispy, about 2 minutes. Remove and drain on paper towel-lined tray.
To serve, divide soup into bowls and garnish with tortilla strips and cilantro.
Makes 4 servings.
Chef’s tip: Tortilla strips can be made two days in advance. Store in an airtight container until ready to use.
Source: Cirillo's Culinary Academy,www.cirillosacademy.com.