Sopa de Tortilla (Tomato and Tortilla Soup with Avocado and Lime)

Soup

• 2 tbsp Vegetable oil
• 1 medium Yellow onion
• 1 ½ tsp Fine sea salt
• 3 cloves Garlic
• 1 tsp Ground cumin
• 2 tsp Guajillo chili powder
• 800 g Tomato, ripe
• 900 ml Chicken stock

To serve

• 6 pieces Corn tortillas
• 1 large Avocado, ripe but firm
• 2 pieces Lime
• 10 g Fresh coriander

1. Halve the onion and thinly slice it. Peel the garlic, then roughly chop it. Roughly chop the tomatoes.
2. Heat the vegetable oil in a saucepan over medium heat. Add the onion and a pinch of the fine sea salt, then cook for 6 to 8 minutes until softened and lightly golden. Stir in the garlic, ground cumin and guajillo chili powder and cook for 30 seconds until fragrant.
3. Add the tomatoes and cook for 8 to 10 minutes, stirring occasionally, until they break down and the mixture looks jammy. Pour in the chicken stock and bring to a gentle simmer. Simmer for 10 minutes to meld the flavours.
4. Blend the soup until smooth, then return it to the pan. Taste and season with the remaining fine sea salt. Keep warm over a low heat while you make the tortilla strips.
5. Stack the corn tortillas and cut into thin strips. Heat a thin layer of vegetable oil in a frying pan over medium-high heat, then fry the strips in batches for 1 to 2 minutes, turning, until crisp and golden. Drain briefly, then lightly season with a pinch of fine sea salt.
6. Cut the avocado into small chunks. Cut the limes into wedges and roughly chop the fresh coriander. Ladle the soup into bowls and top with tortilla strips, avocado and coriander, then squeeze over lime to serve.

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