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Mexican Tomato Soup
The Soup
- 4 Big Green Green onions. Leave a couple strands for garnish
- Extra Virgin Olive Oil
- Fresh Bunch of Coriander
- 4 Cloves of Garlic crushed
- 450g 1 jar of blackened/roasted red peppers
- 2 Cans of Crushed tomatoes.
- 800ml of boiling water from the kettle
- 80g of rice. or handful.
- Blend soup together to make a bit chunky
- Season 1 whole Lime and salt and pepper to taste.
Garnish & Chips
- 1 Green Chili
- 1 Red Chili
- 2 green onions
- Feta Cheese, 30g.
- A few Cherry tomatoes - Half's/quarters
- Coriander
- Avocado Curls
Back for couple mins
- Chips 175 grams.
- Cheddar Cheese
- Sprinkle leftover red/green chilli's
Blend together
- 250ml plain yogurt
- Mint (half a bunch)
- Jalapeño (2 spoons via jar)