Name: Spicy tortilla tomato soup
Yield: 6 servings
Cuisine: Accompaniment
Ingredients: 45.00 ml butter; 1.00 onion chopped; 2.00 garlic cloves, crushed; 500.00 ml wine dry white; 10.00 tomatoes diced; 500.00 ml fresh coriander chopped; 10.00 ml cayenne pepper; 0.00 sea salt and freshly ground black pepper; 0.00 oil for frying; 2.00 tortillas; 2.00 red chillies chopped; 2.00 avocado diced; 500.00 ml mature cheddar cheese white, grated; 0.00 fresh coriander to garnish; 3.00 limes halved

Recipe Disclaimer

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Ingredients (15)

45.00 ml	butter
1.00	onion — chopped
2.00	garlic — cloves, crushed
500.00 ml	wine — dry white
10.00	tomatoes — diced
500.00 ml	fresh coriander — chopped
10.00 ml	cayenne pepper
0.00	sea salt and freshly ground black pepper

TOPPING

0.00	oil — for frying
2.00	tortillas
2.00	red chillies — chopped
2.00	avocado — diced
500.00 ml	mature cheddar cheese — white, grated
0.00	fresh coriander — to garnish
3.00	limes — halved

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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.