Mexican Tomato Soup
1.
Preheat the oven to 180 degrees and roast the bell peppers. The bell peppers are roasted to give the soup a barbecue flavor.
2.
At the same time, blanch the tomato and cut into pieces, cut the onion and parsley into sections, and mince the garlic.
3.
Add olive oil in a hot pan and saute the shallots and parsley, then add tomatoes and minced garlic and stir fry.
4.
At this time, the bell peppers are almost roasted (the surface is slightly wrinkled and slightly burnt), add the roasted bell peppers and continue to fry.
5.
Stir-fry the ingredients until softened and add the broth to a boil.
6.
Add 2 spoons of jalapeno to taste.
7.
Add rice again.
8.
Continue to cook for about 20 minutes until all the ingredients are cooked. Then add salt and chicken essence to taste. Then use a stirring rod to stir into a thick soup and squeeze half of the lemon juice.
9.
The soup is out. Stir the yogurt with mint with a stirring rod, pour it on the soup, and sprinkle with coriander leaves.
Tips:
1. If you don't have jalapeno, you can change it to chili powder;
2. The rice is added to make the soup thicker;
3. If you use red bell peppers, the color of the soup will be redder. There are only green bell peppers at home, and the color is not so good.
