Green soup
In Mexico we eat a lot of green soup - I guess because we have a lot of green vegetables and we eat a lot of soup in general. You can make green soup out of anything green. I really like this one and eat it hot or cold.
Servings: 0
Ingredients
- 8 Tomatoes small, but bigger than cherry
- 4 Spring Onions just the green ends, chopped
- 1 Cucumber peeled and roughly chopped
- 1 clove Garlic peeled
- 1 small bunch Parsley with stalks
- 1 small bunch Coriander with stalks
- 1 tsp Oregano dry
- 1 tsp Cumin seeds
- 1 handful Pumpkin seeds dry roasted
- 1-2 Jalapenos with or without seeds
- 500 ml Vegetable stock cubes/powder or water
- 1 pinch salt to taste
Instructions
- Place everything in the blender except the jalapenos and salt.
- Blend everything well and then add 1 jalapeno and a bit of salt. Blend and taste. Wait a moment for the heat of the jalapeno to come through.
- If you like it, add a little bit of water to thin it (it’s hard to advise on water because a lot depends on whether your tomatoes are juicy) and add more jalapeno and more salt to taste if you like. Blend again.
- Pop the soup in the fridge and chill well to serve. Or pour it into a sauce pan and heat it up to serve.