Name: Mexican tomato soup
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 6 servings
Cuisine: Cuisine
Ingredients: 1.00 avocado mashed; 10.00 ml lemon juice or fresh lime juice; 50.00 ml fresh coriander chopped; 2.00 tortillas flour; 100.00 g smoked salmon trout sliced; 30.00 ml fresh chillies 573; 1.00 onion large, chopped; 2.00 garlic cloves, crushed; 2.00 green chilli deseeded and chopped; 5.00 ml coriander ground; 2.00 ml cumin ground; 1.00 red pepper deseeded and cubed; 2.00 Roma tomatoes; 350.00 ml stock chicken

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Ingredients (14)

1.00	avocado — mashed
10.00 ml	lemon juice — or fresh lime juice
50.00 ml	fresh coriander — chopped
2.00	tortillas — flour
100.00 g	smoked salmon trout — sliced
30.00 ml	fresh chillies — 573
1.00	onion — large, chopped
2.00	garlic — cloves, crushed
2.00	green chilli — deseeded and chopped
5.00 ml	coriander — ground
2.00 ml	cumin — ground
1.00	red pepper — deseeded and cubed
2.00	Roma tomatoes
350.00 ml	stock — chicken

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Method:

Mix the avocado, lime juice and coriander, and spread the tortillas with the mixture.

Top with salmon before rolling up tightly.
Cover with clingwrap in refrigerate.

Heat the olive oil in a frying pan.
Add the onion and fry over a medium heat until soft and translucent.

Add the garlic,chillies, coriander, cumin and red pepper and fry for three minutes.

Add the tomatoes and 250 ml water and bring to the boil.

Reduce the heat, cover and simmer for 20 minutes.

Transfer to a food processor and blend until smooth.

Return to the saucepan,stir in the chicken stock and simmer for a few minutes.

Season to taste with salt and freshly ground black pepper.

To serve thinly slice the wraps.
Spoon the soup into serving bowls and top each portion with a few slices of the wraps.
Garnish with fresh coriander and serve immediately.