Name: Tortilla lime soup
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 white onion (150g), chopped coarsely; 2 clove garlic, quartered; 1 fresh long red chilli, chopped coarsely; 4 tomatoes (600g), peeled, quartered; 1 tablespoon peanut oil; 1/4 teaspoon ground allspice; 1 1/2 cup (375ml) chicken stock; 1.25 litre (5 cups) water; 2 teaspoon finely grated lime rind; 1/4 cup (60ml) lime juice; 1/4 cup (70g) tomato paste; 1/3 cup (80ml) peanut oil, extra; 6 x 15cm (6-inch) corn tortillas, cut into 2cm (¾-inch) wide strips; 1 avocado (250g), chopped finely; 2 green onions, chopped finely; 1/4 cup coarsely chopped fresh coriander

Tortilla lime soup

A warming and zesty classic Mexican soup, called sopa de lima, from the Yucatan region.

Ingredients

1 white onion (150g), chopped coarsely

2 clove garlic, quartered

1 fresh long red chilli, chopped coarsely

4 tomatoes (600g), peeled, quartered

1 tablespoon peanut oil

1/4 teaspoon ground allspice

1 1/2 cup (375ml) chicken stock

1.25 litre (5 cups) water

2 teaspoon finely grated lime rind

1/4 cup (60ml) lime juice

1/4 cup (70g) tomato paste

1/3 cup (80ml) peanut oil, extra

6 x 15cm (6-inch) corn tortillas, cut into 2cm (¾-inch) wide strips

1 avocado (250g), chopped finely

2 green onions, chopped finely

1/4 cup coarsely chopped fresh coriander

Method

1.Blend or process white onion, garlic, chilli and tomato until smooth.

2.Heat oil in a large saucepan; cook tomato mixture and allspice, stirring, until fragrant.

3.Add stock, the water, rind, juice and paste; bring to the boil. Reduce heat; simmer, uncovered, for 15 minutes or until soup thickens. Season to taste.

4.Meanwhile, heat extra oil in a medium frying pan; cook tortilla strips, in batches, until golden. Drain on absorbent paper.

5.Divide tortilla strips into bowls; ladle over soup. Serve topped with combined avocado, green onion and coriander.

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Ingredients

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