Name: Chilled Mexican tomato soup with avocado salsa
Prep time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 1 kilogram vine-ripened tomatoes, cored, coarsely chopped; 1 cup tomato juice; 1 1/2 tablespoon lime juice; 1/2 teaspoon dried chilli flakes; 1 teaspoon ground cumin; 2 teaspoon caster sugar; 1 avocado, chopped; 2 tablespoon coarsely chopped coriander; 2 teaspoon vegetable or olive oil; 4 flour tortillas, char-grilled, to serve

Ingredients

1 kilogram vine-ripened tomatoes, cored, coarsely chopped

1 cup tomato juice

1 1/2 tablespoon lime juice

1/2 teaspoon dried chilli flakes

1 teaspoon ground cumin

2 teaspoon caster sugar

1 avocado, chopped

2 tablespoon coarsely chopped coriander

2 teaspoon vegetable or olive oil

4 flour tortillas, char-grilled, to serve

Method

1.Combine tomato, tomato juice, 1tbsp lime juice, chilli, cumin and sugar. Blend in a blender or food processor, in batches, until smooth. Season. Return soup to bowl. Cover, then refrigerate until well chilled.

2.Meanwhile, combine avocado, coriander, remaining lime juice and oil in a bowl. Season.

3.To serve, stir soup until well combined, then divide among serving bowls. Top with avocado salsa. Serve with tortillas, if you like.

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Ingredients

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