Spanish Food Fest: Part 4:

Sopa Aguada

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This soup is delicious and can be made in a flash.



1 plum tomato, chopped

½ small onion, chopped

1 Tsp olive oil

1 cup small pasta, such as stars or broken spaghetti

6 ¼ cups chicken broth

1 carrot, peeled and diced

1 white potato, peeled and diced

1 sprig cilantro

kosher salt, to taste




Step 1

Place the tomato and onion in a blender and puree until very smooth.

Step 2

In deep saucepan, heat the oil and saute the pasta until golden, about 2 minutes. Add the tomato sauce and cook for a 4 minutes. Add the broth, carrot, potato, cilantro and jalapeno, if using. Season to taste with salt. Bring to a light boil.

Step 3

Cover and reduce the heat to a simmer. Cook until vegetables and pasta are tender, 10 to 12 minutes.

Step 4

Ladle hot soup into bowls and serve with lime wedges. Serve with tortillas on the side.


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