Mexican Tomato-Rice Soup with Cod August, 2007 Serves 8 / This is a variation of sopa de fideo, a soup served in homes throughout Mexico. The decidedly un-Mexican red pepper sauce is gratuitous, but the extra flavor accent is terrific—and gives you more omega-3s. Prep tip: For the sauce, you can use bottled roasted peppers with minimal difference in flavor. 1 1/4 pounds ripe Roma tomatoes Red Pepper Sauce (optional) 1. Cut tomatoes into chunks and place in a blender. Add half the onions, all of the garlic, and salt. Purée until smooth. PER SERVING: 112 cal, 19% fat cal, 2g fat, 0g sat fat, 19mg chol, 10g protein, 13g carb, 1g fiber, 561mg sodium |