Mexican corn and tomato soup

#winteriscoming

By Debojani Roy

Dec, 10th

709

Servings

4 persons

Cook Time

20 minutes

Ingredients

7 - 9

Ingredients

Fresh tomato paste 2 cups
Onion 1
Cloves of garlic 1
Green pepper 1
Sweet corn 2cups
Salt as required
Black pepper as required
Mexican seasoning 1tsp
Extra Virgin Olive Oil 2tbsp

Instructions

In a deep bottom pan, heat oil and saute onion and garlic. Stir and cook till it becomes fragrant and translucent.
Add chopped green pepper and fresh tomato paste. Stir and cook.
Now add sweet corn and simmer for few minutes.
Add salt, mexican seasoning and black pepper to taste. Serve hot. Enjoy!!

Notes/Tips

1. Adjust the consistency of the soup. 2. If making in advance, heat it before serving.

Other recipes

Rajsthani Makki Dhokla

517

Jan, 9th

Rajasthani Makki ka dhokla is a spongy and savoury steamed cake recipe.This healthy dish is a bliss to have on cold days. The dhokla is served as a whole, but you can cut them into pieces.In Rajsthan, it is usually eaten with Urad Dal or Panchmel Dal, Buttermilk,Rajasthani Kadhi.You can also serve it as a snack with Green Chutney or Lahsun Ki Chutney.