Fried vermicelli pasta is simmered in a tomato-garlic-onion puree in this Mexican-inspired sopa seca, or dry soup.
INGREDIENTS (for 7 servings):
- 12 ounces vermicelli pasta
- 2 tablespoons vegetable oil
- 2 cups water
- 1/4 yellow onion
- 2 tomatoes
- 1 clove garlic
- salt to taste
Using a large saute pan, fry vermicelli in vegetable oil till golden brown.
In a food processor or blender, blend the water, onion, tomatoes, garlic and salt. Strain.
Pour blended mixture over the vermicelli and allow to simmer till all the liquid has been evaporated or absorbed.