Vegetarian-friendly and super flavorful, this no-fuss yet impressive snack is perfect for holiday parties! For more recipes, visit MealsOnHeelsByMindy.com.
Prepared in 25 minutes or less
Drain 1 can of the organic tomatoes. Add drained tomatoes to remaining canned tomatoes with their juice into a food processor. Puree. Set aside.
Heat a 4-quart pot over medium heat. Cook onion, garlic, jalapeno, ginger and olive oil. Stir frequently and cook until onion is softened, approximately 6 to 8 minutes. Add ground cumin. Stir.
Gently pour in pureed tomatoes and chicken stock. Add sugar, salt and pepper. Simmer for 20 minutes, uncovered.
Slowly blend soup in 3 batches in a food processor until smooth. Over a large bowl, pour soup over a sieve, discarding any seeds.
Pour smooth tomato soup into shooter glasses. Garnish with chopped hard-boiled eggs and fresh chopped chives.