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Mexican tomato soup

Recipe from: 7/1/2007 12:00:00 AM
Ingredients 14
Servings 6
Time 30


  • 1
    avocado (mashed)
  • 10
    lime or lemon juice
  • 50
    freshly chopped coriander
  • 2
    flour tortillas
  • 100
    smoked salmon trout (sliced)
  • 30
    olive oil
  • 1
    large onion (chopped)
  • 2
    garlic cloves (crushed)
  • 2
    fresh green chillies (seeded and chopped)
  • 5
    ground coriander
  • 2
    ground cumin
  • 1
    red pepper (seeded and cubed)
  • 2
    plum tomotoes (can)
  • 350
    chicken stock



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.


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