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Recipe from: El Charro Cafe Favorite Recipes by Carlotta Dunn Flores, El Charro Cafe, Tucson, Arizona
El Charro Sopa De Tomate has been served every Friday at El Charro since Monica opened the restaurant in 1922. On hot days, the soup can be turned into a refreshing, chilled gazpacho when you add chopped tomatoes, cucumbers, bell peppers and dashes of Worcestershire and Tabasco sauces. Or, it can be frozen into ice cubes to be used in Bloody Marys.
1 quart water
2 cups beef stock
2 tablespoons oil
2 tablespoons flour
3 cups tomato purée
½ cup white onions, minced
1 teaspoon salt, or to taste
1 tablespoon garlic purée (See recipe)
¾ cup sugar
12 ounces evaporated milk
4 hard-boiled egg, chopped
1 bunch parsley, chopped
1 cup tortilla chips, crumbled
In an 8-quart stock pot, bring water and stock to the boil. Meanwhile, in a skillet, lightly brown flour in oil over low heat. Add browned flour to boiling stock. After stock boils 10 minutes and thickens slightly, add tomato purée, onion, salt, garlic and sugar. Add evaporated milk. Set soup aside 10 minutes to allow flavors to blend. Taste and adjust seasonings.
Garnish with chopped eggs, parsley and tortilla chips.
If you freeze the soup, be sure to bring it to the boil slowly before serving.