Caldo de Jitomate (Tomato and Chili Broth with Epazote)
The Quirky Foodster Team
Ingredients
- Ripe tomatoes, roughly chopped — 800 g (1.75 lb)
- Water or light vegetable stock — 1 L (4 cups)
- Small white onion, chopped — 1
- Fresh serrano chili, chopped — 1
- Fresh epazote, or substitute cilantro — 2 sprigs
- Fine salt — 1/2 tsp
- Vegetable oil — 1 tbsp
Method
- Blend the tomatoes, half the onion and the chili with 250 ml (1 cup) of the water until smooth.
- Heat the oil in a medium saucepan over medium heat and cook the remaining chopped onion for 3 minutes until softened.
- Pour in the blended tomato mixture and cook for 5 minutes, stirring, to concentrate the flavour.
- Add the remaining water or stock and the salt, and bring to a gentle simmer.
- Add the epazote sprigs and simmer for 10-12 minutes.
- Remove the epazote sprigs before serving, and ladle the broth into bowls while hot.
Introduction: A light, brightly flavoured broth of tomato, chili and epazote, this simple soup made use of the tomato, a crop domesticated in Mesoamerica long before it travelled to the rest of the world.
Cultural Background: The tomato (from the Nahuatl xitomatl) originated in Mesoamerica and was a central ingredient in Mexica cooking centuries before its introduction to Europe following Spanish contact. This clear, chili-warmed broth reflects the simplest, most everyday way the Mexica prepared tomatoes, often as a light soup to accompany a heavier main dish.
Tips: Straining the blended tomato mixture through a fine sieve before cooking gives an extra-smooth, refined broth if preferred. Add the epazote only in the last part of cooking, as prolonged boiling can make its flavour overly strong and slightly bitter.
Variations: A handful of small pasta-like tapioca pearls or extra corn kernels can be added for a more substantial version. Serve with a scattering of toasted pumpkin seeds for added texture and protein.
Storage: Store in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat gently in a saucepan over medium-low heat until piping hot.
Nutrition: Per serving (approx.): 80 kcal, 2 g protein, 10 g carbohydrate, 4 g fat, 2 g fibre, 320 mg sodium.
FAQs:
Q: Can I make this soup without epazote?
A: Yes, cilantro is a widely available substitute, though it gives a milder, less traditional flavour than epazote.
Q: Is this soup very spicy?
A: It has a gentle warmth from a single fresh chili; remove the seeds or omit the chili entirely for a very mild version.
- Ripe tomatoes, roughly chopped — 800 g (1.75 lb)
- Water or light vegetable stock — 1 L (4 cups)
- Small white onion, chopped — 1
- Fresh serrano chili, chopped — 1
- Fresh epazote, or substitute cilantro — 2 sprigs
- Fine salt — 1/2 tsp
- Vegetable oil — 1 tbsp
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