Criollo Tomato Soup

• 2 tablespoons olive oil
• 2 large shallots, sliced
• 1/2 teaspoon salt
• 1/4 teaspoon red chili flake
• 1/4 teaspoon fresh ground black pepper
• 1 teaspoon ground oregano
• 1 teaspoon garlic powder
• 1/2 teaspoon ground cumin
• 1 ripe mango, diced
• 1 tablespoon tomato paste
• 3 tablespoons guava paste, diced into 1/4 inch or so cubes
• 2 teaspoons dark brown sugar
• 1 14 oz can diced tomatoes
• 2 cups vegetable or chicken stock
• cilantro, for garnish (optional)
• Sour cream for dolloping (optional but highly recommended!)

1. Heat the oil in a large saucepan over medium high heat and sautee the shallot and salt until translucent, about 5-7 minutes. Add the oregano, chili flake, pepper, garlic, and cumin and cook another 2 minutes until fragrant.
2. Add the diced mango and cook until beginning to break apart (this will take less time the with riper mangoes), about 3 minutes.
3. Stir in the tomato paste, guava paste, and brown sugar, vigorously stirring to break up and melt the guava into your mixture. Cook together for about 3 minutes before adding in the canned tomatoes and stock, then bring to a boil and reduce to a simmer
4. Simmer for 10 minutes to let the flavors blend together. Using an immersion blender (or transfer the mixture to a standard blender), blend the soup until smooth. Taste for salt and pepper and serve garnished with cilantro leaves.

olive oil, shallots, salt, red chili flake, fresh ground black pepper, ground oregano, garlic, ground cumin, mango, tomato paste, guava paste, brown sugar, tomatoes, vegetable, cilantro, sour cream

Taken from food52.com/recipes/33023-criollo-tomato-soup (may not work)