Recipe

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• 1 1/2 cups 1% low-fat milk
• 2 tomatoes, diced
• 1 tbsp tomato paste
• 1 tsp dried ancho chile powder
• 1 garlic clove, minced
• 1 medium onion, chopped
• 2 tbsp masa harina , preferably blue corn
• 1/4 cup chopped pimiento
• 2 tsp turbinado sugar
• 1 tsp lime juice
• 1/2 tsp horseradish
• 1 tsp vanilla extract
• 1/4 tsp habanero salsa (optional)
• 2 tbsp diced green chilies
• 1 garlic clove, minced
• 1/4 cup white onion, minced
• 1 dash habanero salsa (optional)
• 1/2 cup chopped fresh cilantro, lightly packed
• 3 tbsp canola oil
• 1 tbsp lime juice
• 1 tbsp nonfat sour cream

• 1 For Bisque:.
• 2 In a blender, combine milk, tomatoes, tomato paste, ancho chile powder, garlic, and onion. Puree. Pour into stock pot and bring to a boil. Reduce heat to simmer, cover, and cook over medium heat for 15 minutes, stirring often. Remove from heat and let cool to room temperature.
• 3 Strain soup stock into a deep bowl, pushing as much pulp through the sieve as possible. (You could skip this step.).
• 4 Return stock to pot and add remaining ingredients. Bring to a simmer and cook for 15 minutes, stirring frequently. Remove from stove and let cool. Refrigerate at least 4 hours or overnight. Garnish with Cilantro Salsa before serving.
• 5 Cilantro Salsa:.
• 6 Combine all ingredients in blender and puree. Store in refrigerator for up to 2 weeks. Makes 3/4 cup.