The "hot" in the name doesn't mean spicy; it's just there as a reminder that this isn't gazpacho, a Spanish tomato-based soup that's served cold. I'm sure you needed the reminder, didn't you?
- 1-3 Tbsp olive oil
- 1 green pepper, seeded and chopped
- 1 white or yellow onion, chopped
- 2 cloves of garlic, minced
- 2-14 oz cans of petite or regular diced tomatoes
- 1-14.5 oz can of chicken broth
- 1-6 oz can of tomato paste
- Seasonings: basil, cumin, chili powder (adds spicy heat, so omit or go easy on it if you want it mild!), salt, pepper
Serving suggestions: top with fresh chopped cilantro, lime wedges, green onions, cheese, and/or sour cream.
This is also great with fresh tomatoes (I used up a small harvest with this soup one year) or with diced tomatoes with cilantro and lime already mixed in.
We love this with chicken quesadillas! I always dip my quesadillas in my soup. The quesadillas pictured here have cheddar cheese, home roasted red peppers and green onions in them. Yum!
What's your favorite kind of soup?
And some Wayward news: Over the weekend, my first published novel was accepted for publication by [Redacted]! Tentatively titled Saints and Spies, it's scheduled to hit LDS bookstores in 2013 [now on hold pending contract negotiation]! Check out more details on my writing blog.