Mexican Summer Soup
A project that my friend and I did for AP Spanish. And special guest Emily! :)
Mexican Corn Soup Recipe | Corn Soup | How to make Soup | Soup Recipe | Cookd
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Mexican Corn Soup is a creamy #SoupRecipe from the Mexican Cuisine. This #MexicanCornSoup is made with sweet corn kernels, jalapeno, cream and freshly made salsa. You can now make this rich #CornSoup with Cookd’s simple recipe. Do try this recipe and share your feedback with us.
Mexican Corn Soup Recipe:
Sweet Corn Kernels - 1 Cup
Oil - 2 tbsp
Garlic - 2 tbsp
Onion - ¼ Cup
Jalapeno (chopped) - 1 tsp
Cumin Powder - ½ tsp
Red Chilli Powder - ¼ tsp
Salt - 1 ¼ tsp
Vegetable Stock / Water - 2 ½ Cups
Cream - 3 tbsp
Toppings:
Jalapeño (Slices) - 2 tbsp
Sweet Corn Kernels - ¼ Cup
Oil - 1 tsp
Paprika powder (optional) - ¼ tsp
Salsa / Pico de Gallo:
Onion (chopped) - ¼ Cup
Tomato (chopped) - ¼ Cup
Coriander Leaves (chopped) - 2 tbsp
Lemon Juice - 1 tsp
Cumin Powder - A Pinch
Salt - A Pinch
Cooking Instructions:
1. In a pan, heat oil and add the chopped garlic, onion and jalapeno. Saute until the onion turns translucent.
2. Add the cumin powder, red chilli powder, salt and the sweet corn kernels. Saute for 1 minute.
3. Add 1 cup of vegetable stock and simmer, covered, for 5 minutes.
4. Blend into a smooth puree. Add the puree back into the pan and add 1 ½ Cups of vegetable stock to the corn puree. Bring to a boil.
5. Add the cream and turn off the heat.
6. For the topping, we are going to make a fresh Salsa, also known as Pico de Gallo. In a small bowl, combine the chopped onion, chopped tomato, coriander, lemon juice, cumin powder and salt. Set this aside.
7. Heat a pan, add some oil and saute the corn kernels for 2 minutes, or until cooked.
8. Top the soup with some of the sauteed corn and some Pico de Gallo (fresh salsa).
9. Arrange some jalapeño slices on top, and sprinkle a pinch of paprika on top. Mexican Corn Soup is ready to serve!
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Gordon Ramsay's Gazpacho Soup: The Ultimate Recipe for a Sizzling Summer
Gordon Ramsay's Gazpacho Soup, a chilled, vibrant dish perfect for hot days. This ultimate recipe combines the freshness of ripe tomatoes, cucumbers, and peppers, offering a delicious blend of flavors and textures. Ramsay's take on this classic cold soup is not only easy to make but also impressively flavorful, making it an ideal choice for summer gatherings or a light, healthy meal.
Ingredients:
1 cucumber, peeled and chopped
1 red pepper, deseeded and chopped
1 green pepper, deseeded and chopped
1 kg ripe plum tomatoes, cored and chopped
2 garlic cloves, peeled and crushed
2 spring onions, trimmed and finely chopped
75g stale crusty white bread, chopped
2–2½ tbsp sherry vinegar, or to taste
For the Toasts (Optional):
8 thin slices of country-style white bread
Olive oil for brushing
Sea salt and freshly ground pepper
Directions:
00:00 A great gazpacho hinges on using overripe tomatoes, peppers, cucumber, and no-heat garlic.
00:26 There's flexibility in gazpacho ingredients, but Ramsay favors the inclusion of cucumber for freshness.
00:39 The flavors intensify the longer the ingredients marinate; overnight is ideal.
01:07 Ramsay recalls his memorable first taste of gazpacho in Spain.
01:20 Cucumber seeds are included for flavor and texture, paralleling the effect cucumber has in Pimm's.
01:51 Bread is added to the mix to give the gazpacho its unique texture and thickness.
02:05 Basil and other herb stalks are included for intense flavor; the soup is seasoned with salt, pepper, olive oil, and sherry vinegar.
02:43 The ingredients are pressed overnight in a restaurant technique to extract maximum flavor before blending.
03:17 The ingredients are thoroughly blended to create a fine and glossy texture.
03:57 The gazpacho is garnished with fresh basil and a drizzle of extra-virgin olive oil for additional freshness.
Actual Recipe:
Gordon Ramsay's Exclusive MasterClass! ????
#gordonramsay #gazpachosoup #SummerRecipe #UltimateSoup #CreamyGazpacho #ChilledDelight #BeatTheHeat #SoupRecipe #SizzlingSummer #MasterChef
QUICK + EASY TEX-MEX Mexican Style Soup Recipe!
Learn how to make an incredible spicy vegan Mexican soup in just literally minutes!
LAY HO MA!! This recipe is going to be a lifesaver for the days where you just can't be bothered. This spicy Mexican soup is fast, simple, and absolutely packed with flavour. Join me in this episode and learn how to make my version of a spicy vegan Mexican soup.
Ingredients:
1/2 red onion
2 pieces garlic
1 scotch bonnet (optional! very spicy!)
2-3 tbsp olive oil
1/2 tbsp cumin
1 1/2 tbsp smoked paprika
1/2 tbsp chili powder
2 tbsp dried oregano
1 800ml can peeled tomatoes
1 can black beans
2 cups corn
6 cups water or vegetable stock (plus 1 tbsp pink salt if using water)
3 tbsp tomato paste
2 tbsp cane sugar
1 avocado
1 small bunch cilantro
few tortilla chips
Directions:
1. Dice the red onion and garlic
2. Remove the seeds from the scotch bonnet and finely chop
3. Heat up a stock pot on medium high heat and add the olive oil
4. Add in the onions, garlic, and pepper followed by the dry spices
5. Give the pot a stir and add in the canned tomatoes (carefully!)
6. Use a spatula to break up the tomatoes
7. Add the beans, corn, and the water/veggie stock
8. Add the tomato paste and the cane sugar
9. Bring the soup to a boil, then its ready to serve
10. Top the soup with avocado cubes, fresh cilantro, and some crushed tortilla chips
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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
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Fresh Mexican Chicken Soup Recipe
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I LOVE this Mexican chicken soup. A LOT! This recipe make a big pot of savory, fresh, addicting mexican chicken soup full of fresh veggies, chicken, rice, broth and lots of cilantro. It comes together pretty easy once you're done with all the chopping of the fresh veggies. Be sure to use only fresh veggies since frozen or canned just will not do this soup justice.
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Music by Kevin Macleod.
Avocado Soup a Mexican Family Recipe
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