Tortas AHOGADAS estilo JALISCO

Ingredients

• 800 g Ripe Tomatoes (roughly 5 medium tomatoes, peeled and chopped)
• 2 tablespoons Olive Oil (extra virgin recommended)
• 1 small Yellow Onion (finely diced)
• 2 pieces Garlic Cloves (minced)
• 1 tablespoon All-Purpose Flour (optional, for light thickening)
• 4 cups Vegetable Broth (low-sodium)
• 1 teaspoon Salt (adjust to taste)
• 1/2 teaspoon Black Pepper (freshly ground)
• 4 leaves Fresh Basil Leaves (torn for garnish)
• 2 tablespoons Heavy Cream (optional, adds richness)

Instructions

1. Prepare the vegetables

   Wash the tomatoes, peel (optional) and chop them roughly. Dice the onion and mince the garlic.

   Time: PT5M

2. Sauté aromatics

   Heat olive oil in a large soup pot over medium heat. Add the diced onion and sauté until translucent, about 3 minutes. Add the minced garlic and cook for another 30 seconds.

   Time: PT5M

   Temperature: medium heat

3. Add tomatoes and flour

   Stir in the chopped tomatoes and sprinkle the tablespoon of flour over them. Cook, stirring occasionally, for 4‑5 minutes to allow the flour to coat the vegetables and begin thickening the base.

   Time: PT5M

   Temperature: medium heat

4. Simmer with broth

   Pour in the vegetable broth, bring the mixture to a gentle boil, then reduce to a low simmer. Cook uncovered for 10 minutes, allowing the flavors to meld.

   Time: PT10M

   Temperature: low simmer

5. Blend the soup

   Remove the pot from heat. Using an immersion blender, blend the soup until smooth. If using a stand blender, blend in batches—be careful with hot liquid.

   Time: PT5M

6. Season and finish

   Return the pot to low heat. Stir in salt, pepper, and the heavy cream if using. Warm through for 1‑2 minutes. Ladle into bowls and garnish with torn basil leaves.

   Time: PT5M

   Temperature: low heat

Nutrition Facts

Calories

150

Protein

3 g

Carbohydrates

20 g

Fat

6 g

Fiber

3 g