Spicy tortilla tomato soup

Recipe from: 3/1/2005 12:00:00 AM

Ingredients 16
Servings 6
Time

Ingredients

  • 45
    ml
    butter
  • 1
    onion, chopped
  • 2
    garlic cloves, crushed
  • 500
    ml
    dry white wine
  • 10
    very ripe tomatoes, diced
  • 500
    ml
    fresh coriander, chopped
  • 10
    ml
    cayenne
  • salt and freshly ground black pepper
  • TOPPING
  • oil for frying
  • 2
    tortillas
  • 2
    red chillies, chopped
  • 2
    avocados, diced
  • 500
    ml
    mature white cheddar cheese, grated
  • fresh coriander, to garnish
  • 3
    limes, halved
 

Method

 
Place butter in a saucepan and melt, over medium heat.
Sweat the onion and garlic for five minutes, or until softened and transparent.
Turn up the heat, add the wine and bring to the boil.
Turn down the heat, then add the tomatoes and cook for about 20 minutes or until mushy, stirring occasionally.
Purée the soap until smooth.
Add the coriander and cayenne and season to taste.
Heat the oil in a frying pan.
Cut the tortillas into strips and fry them until golden and crisp.
Drain on paper towels.
Dish up the soup and top with tortilla chips, chilli, avocado and cheese.
Garnish with coriander and squeeze the juice of half a lime over each serving.
 

Read more on: soup  |  shallow-fry
 

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