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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Great soup for cold days that's easy to throw together. Ingredients:
* 1 medium (18 oz. or so) can crushed or diced tomatoes with juice, preferably unsalted |
* 1 medium can tomato sauce |
* 4 cups seafood stock or chicken stock or water |
* 1 lb. medium cooked shrimp, shelled and deveined and cut into bite-sized chunks |
* 1 red bell pepper, chopped |
* 2 jalapeño peppers, or 1 banana pepper chopped |
* 1 small onion, chopped |
* 1/4 cup fresh cilantro leaves, stems removed |
* 1 tsp. turkish oregano |
* 1/2 tsp. ground cumin |
* 1 cup sour cream |
* 1 tb. sugar |
* 2 cups cooked rice (optional) |
Directions:
1. Pour the canned tomatoes, along with their juice, tomato sauce and the stock into a soup pot, bring to a boil over medium high heat, then reduce to a simmer.
2. Remove the cores and seeds from the peppers and chop them and the onion.
3. Place in a blender or food processor with the cilantro, OREGANO, and CUMIN.
4. Pulse until finely puréed - it may take a few minutes.
5. Add to the soup, stir to blend, then taste.
6. Add the cooked shrimp to the soup, warm 5-10 minutes on low.
7. Whisk in sour cream and sugar.
8. To serve, place a spoonful of cooked rice (if using) in each bowl and top with hot soup. If the rice was refrigerated, let it come to room temperature while the soup is cooking.
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