Sopa de Fideos Seco (Mexican Dry Noodle Soup)

• 350 g Tomato, ripe
• 1 medium Yellow onion
• 2 cloves Garlic
• 600 ml Vegetable stock, hot
• 2 tbsp Olive oil
• 180 g Vermicelli
• 1 tsp Ground cumin
• 1 tsp Fine sea salt
• ½ tsp Black pepper
• 1 piece Lime
• 15 g Fresh coriander

1. Roughly chop the tomatoes and onion, and peel the garlic. Blend the tomatoes, onion and garlic with a splash of the vegetable stock until smooth.
2. Heat the olive oil in a large frying pan over medium heat. Add the vermicelli and toast, stirring often, for 4 to 6 minutes until deep golden and nutty.
3. Stir in the ground cumin, fine sea salt and black pepper for 30 seconds. Carefully pour in the blended tomato mixture and cook for 2 to 3 minutes, stirring, until it darkens slightly.
4. Add the remaining vegetable stock and bring to a gentle simmer. Cook for 10 to 14 minutes, stirring regularly, until the vermicelli is tender and most of the liquid has been absorbed; it should look saucy rather than soupy.
5. Take off the heat and rest for 2 minutes to finish absorbing. Cut the lime into wedges and roughly chop the fresh coriander, then serve the noodles with lime to squeeze over and coriander scattered on top.

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