Traditional Mexican Food In the Heart of Old Town San Diego


Just one of our monthly specials beginning April 1st

Spicy Tomato Bisque

Serves 6

½ cup butter unsalted

½ lb. Yellow onions-sliced

6 ea. Garlic cloves

2 tsp.. Red spice chiles

½ Tbl. Whole black peppercorns

1 tsp. Dried thyme leaves

1/4 cup tomato paste

2 ½ ib. Whole peeled canned tomatoes

1 cup water (no more-use only if tomatoes are not ripe and juicy)

4 cups heavy cream

2- 4 Tbl. Butter

salt to taste

½ tsp. Ground white pepper


Melt the ½ cup butter in a large stockpot over medium-low heat. Add the onions, garlic, thyme, Red Spice Chiles and peppercorns; cover and cook for about 5 minutes. Do not let the onions color. Add tomato paste and lightly “toast” the tomato paste to cook out the raw flavor the add tomatoes, and water if needed. Simmer over low heat for 20-30 minutes, until the tomatoes and onions are very soft and broken down.

Puree by passing through a food mill. A food mill works best however you may use a blender in batches or a handheld immersion blender until finished, the strain. Return the soup o the pot. Add the cream, salt, white pepper and remaining butter to taste. Bring soup to a simmer the remove from heat. Allow the soup to cool for two hours or overnight – in the refrigerator.

Divide the soup among six 8-ounce soup cups or bowls.

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