This recipe was sent to me by Anne Gallagher, an Australian, but it has a distinctively Mexican flavour. Anne says it serves
eight, plus a bit left over for the cook the next day. Serve soup, accompanied
by the toppings.
For
the Soup
1 litre
tomato juice
3 large
cans crushed tomatoes (or 1 kilogram fresh tomatoes, chopped)
2 large
onions
garlic, 3-4
large cloves (or more if you prefer)
3 small hot
fresh chillies
1 teaspoon
cumin
olive oil
(3-4 tablespoons)
juice of 3
limes (or 1 lemon) -- about a quarter cup
For
the Toppings
Crushed
corn chips (plain)
avocado
thick
yoghurt
coriander
leaves
extra lime
and garlic
- Finely chop onion, garlic and chillies, and fry gently in olive oil until soft.
- Add cumin and stir for a few minutes.
- Add chopped tomatoes and simmer until tomatoes are well cooked.
- Add tomato juice and lime juice and leave on low heat for as long as you like.
- Season to taste just before serving.
- Make guacamole topping by combining equal amounts of mashed avocado and thick yoghurt with crushed garlic and a dash of lime juice, to taste.
- Serve with three different toppings, presented in three different bowls: crushed corn chips, coriander leaves, and guacamole.
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