Jamie’s Mexican tomato soup

I didn’t have much hope for this recipe. Tomato soups turn out too acidic for me and that’s why I am very reluctant when I try a new recipe.

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However, Jamie’s tomato soup was the best one I’ve ever made. I think the biggest different was that I used sweet red paprika. It took down the acidity. The second big difference was coriander and green onions. If you want a delicious soup, of whatever kind, add vegetables. That’s the way.

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This soup was accompanied by tortilla chips (I make my own out of whole wheat tortillas) with lots of cheddar cheese and red chilis.

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To make the soup prettier, I sliced some tomato, added feta cheese, coriander leaves and the only avocado I had on hand.

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For the sauce, I used mint, jalapeno chilis (oh how hot!!) and yogurt. This sauce was surprisingly refreshing.

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The whole dish was too addictive and these tortilla chips were pure heaven. I ate way more than I should. Will I make it again? Sure, it’s a very healthy recipe, especially if you skip the tortilla chips, but why would you do that?

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