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Ingredients
- (Tomato Soup)
- 1 quart water
- 2 c. beef stock
- 2 Tbsp. oil
- 2 Tbsp. flour
- 3 c. tomato puree
- 1/2 c. white onions -- chopped
- 1 tsp salt -- or possibly to taste
- 1 Tbsp. garlic puree --
- 3/4 c. sugar
- 12 ounce evaporated lowfat milk
- 4 x hard-boiled egg -- minced
- 1 bn parsley -- minced
- 1 c. tortilla chips -- crumbled
Directions
- El Charro Sopa De Tomate has been served every Friday at El Charro since Monica opened the restaurant in 1922. On warm days, the soup can be turned into a refreshing, chilled gazpacho when you add in minced tomatoes, cucumbers, bell peppers and dashes of Worcestershire and Tabasco sauces.
- Or possibly, it can be frzn into ice cubes to be used in Bloody Marys.
- Garlic Puree - peel 8 whole heads of garlic by smashing the cloves with the side of a wide knife; the peel will slip off easily then. Put the peeled garlic
- In a blender with about 2 c. of water, and puree. Drain, if necessary, and store in a tightly closed glass jar in the refrigerator.
- In an 8-qt stock pot, bring water and stock to the boil. Meanwhile, in a skillet, lightly brown flour in oil over low heat. Add in browned flour to boiling stock. After stock boils 10 min and thickens slightly, add in tomato puree, onion, salt, garlic and sugar. Add in evaporated lowfat milk. Set soup aside 10 min to allow flavors to blend. Taste and adjust seasonings. Garnish with minced Large eggs, parsley and tortilla chips.
- NOTE: If you freeze the soup, be sure to bring it to the boil slowly before serving.
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