Today I decided to make a tomato soup, an old English classic and one of my hubby’s favourite soup, but I put a little Mexican twist to it to make it more interesting, delicious and yes! you guessed, spicy!
So here is the quick recipe and I hope you enjoy it as much as my son Emilio and I did.
Serves 2
Prep 15 min
Cook 1 hr approx
Ingredients
- 1 Kg tomatoes cut in halves (different types)
- 1 chipotle chilli in adobo
- 2 cloves garlic peeled and finely chopped
- 2 tbsp thyme
- 1 shallot sliced and fried in oil
- Salt and pepper to taste
- 2 tbsp Rapeseed oil
- 1 pint vegetable stock
For the Salsa Bandera to garnish
- 1 tomato finely chopped
- 1/2 shallot finely chopped
- 2 tbsp fresh coriander
- 1/2 fresh jalapeño chilli finely chopped
- 1/2 lemon
- 1 small ripe avocado thinly sliced
Method
Preheat the oven to 180 C degrees or gas mark 6.
Place the tomatoes on a tray and sprinkle some garlic, salt, pepper, thyme and oil, then place it in the oven and bake for 45 min approx
In the meantime prepare the salsa bandera, mix the chopped tomato, shallot and jalapeño pepper, add the coriander, salt and pepper to taste and squeeze some lemon to give more flavour.
Once the tomatoes are roasted place them in a blender with the shallot, vegetable stock and chipotle chilli and blend until smooth, then sieve it and put it in a saucepan. Cook for 10 more min.
Serve in a bowl and garnish with the salsa bandera and the avocado slices.
Listo!
Provecho!
