Mexican tomato soup

Mexican tomato soup

Preparation time: 10 mins
Cooking time: 20 mins


  • 6
    large red tomatoes
  • 3
    clean leeks
  • black pepper
  • m
    dried basil or 2 tsp fresh basil, chopped
  • 125
    low fat mayonnaise
  • sea salt
  • 1
    chicken stock
  • 2
    cloves garlic, crushed
  • 25
    Profumi organic chilli oil


Pour boiling water over tomatoes, remove skin and chop roughly. Heat large saucepan, add Profumi organic chilli oil and add chopped leeks to soften but not brown. Add tomatoes and garlic and cook for 5 minutes. Add warm chicken stock and basil. Bring to boil and simmer for 30 minutes. Allow to cool slightly, add salt, crushed pepper and mayonnaise. Liquidise with stick blender. Serve with nachos.


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