Mexican Tomato Soup

Ingredients

• 800 g tomatoes (10 tomatoes)
• 150 g onions (3 onions)
• 3 cloves garlic
• 2 tbsp olive oil
• 2 tbsp chili powder (preferably Mexican)
• 2 tbsp cumin
• 1200 ml poultry broth
• 800 g Venus mussels
• 175 ml white wine (or fish stock)
• 0.5 bunch spring onions
• 125 g yogurt (3.5% fat)
• Salt
• 1 Lime
• 5 taco shells
• Pepper

Instructions

1. 1.

   Trim the tomato stems and cut tomatoes in half, removing seeds. Roast halves on a baking rack under a preheated grill until skins blacken. Let cool slightly, then peel off skins.

2. 2.

   Peel onions and garlic, finely chop. Heat 1 tbsp oil in a pot over medium heat; sauté onions and garlic until translucent.

3. 3.

   Add tomatoes, chili powder, and cumin; stir briefly, then pour in poultry broth. Simmer for 30 minutes on medium heat.

4. 4.

   Meanwhile, wash mussels thoroughly and drain. Discard any that remain closed.

5. 5.

   Heat remaining oil in a pot, add mussels, sauté briefly. Add wine, cover, and steam for 3-4 minutes. Remove mussels that stay closed.

6. 6.

   Lift mussels with a slotted spoon from the broth; strain broth through a fine sieve into the soup.

7. 7.

   Wash spring onions, trim ends, slice into rings. Whisk yogurt with a pinch of salt until smooth.

8. 8.

   Halve lime and squeeze juice. Crush taco shells in a freezer bag and add to soup.

9. 9.

   Cook tacos in soup for 4 minutes. Puree soup finely and season with salt, pepper, and 2 tbsp lime juice.

10. 10.

    Warm mussels in the soup. Garnish soup with spring onion rings and serve with yogurt on top.