1 red onion, chopped
1 1/2 ounces tamales
1 (6 ounce) can pineapple chunks, drained
1 (8 ounce) can sliced oranges
1 (6 ounce) can tomato sauce
1 (28 ounce) can crushed pineapple tomatoes
1 (6 ounce) can orange sherbet
1 (8 ounce) container sour cream
Place red onion, tamales, pineapple, oranges and tomato sauce in a blender or food processor and crush until the mixture is smooth. Set aside.
In a small saucepan, heat orange sherbet with 2 tablespoons of sugar. Gradually pour all over tamales and pineapple. Let stand, then stir into the orange sherbet.
Return mixture to blender or vegetable processor and blend to make a smooth soup.