Mexican Tomato Soup

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Mexican Tomato Soup Ingredients

1 medium Avocado mashed	2 clove Garlic crushed
2 teaspoon Lime Juice or lemon	2 each Green chili seeded, chopped
50 mililiter Coriander sprigs fresh, chopped	1 teaspoon Ground coriander
2 each Flour tortillas	1/2 teaspoon Cumin
100 gram Smoked salmon or trout, sliced	1 medium Red bell pepper seeded, cubed
2 tablespoon Olive oil	350 mililiter Chicken stock
1 large Onion chopped

Instructions for Mexican Tomato Soup

1. Mix the avocado, lime juice and coriander, and spread the tortillas with the mixture. Top with salmon before rolling up tightly. Cover with clingwrap and refrigerate.

2. Heat the olive oil in a frying pan. Add the onion and fry over a medium heat until soft and translucent. Add the garlic,chillis, coriander, cumin and red pepper, and fry for 3 minutes. Add the tomatoes and 250ml water and bring to a 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.

3. 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 more fresh coriander and serve immeadiately.

Main Ingredient: TomatoesCuisine: Mexican

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