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Categories:
tomatoes tomato sauce water shrimp seafood soup base red bell pepper banana pepper onion cilantro turkish oregano ground cumin sour cream sugar rice
Viewed: 35 - Published at: 8 years agoIngredients
- 1 (16 ounce) can diced tomatoes with juice
- 1 (16 ounce) can tomato sauce
- 4 cups water
- 1 lb medium cooked shrimp, shelled and deveined, cut into bite-sized chunks
- 2 teaspoons seafood soup base
- 1 red bell pepper, chopped
- 1 banana pepper, chopped
- 1 small onion, chopped
- 1/4 cup fresh cilantro leaves, stems removed
- 1 teaspoon turkish oregano
- 1/2 teaspoon ground cumin
- 1 cup sour cream
- 1 tablespoon sugar
- 2 cups cooked rice (optional)
Method
- Pour the canned tomatoes, along with their juice, tomato sauce and water into a soup pot, bring to a boil over medium high heat, then reduce to a simmer.
- Add seafood base.
- Remove the cores and seeds from the peppers and chop them and the onion.
- Place in a blender or food processor with the cilantro, oregano and cumin.
- Pulse until finely pureed.
- Add to the soup, stir to blend, then taste.
- Add the cooked shrimp to the soup, warm 5-10 minutes on low.
- Whisk in sour cream and sugar.
- To serve, place a spoonful of cooked rice in each bowl and top with hot soup. If the rice was refrigerated, let it come to room temperature while the soup is cooking.
