Mexican Tomato Soup
Serves 4·Added 5 May 2026 by Tom Melhuish
MainVegetarian
Ingredients
| 1 | small bunch | spring onions |
| olive oil | ||
| 1 | bunch | fresh coriander |
| 4 | cloves | garlic |
| 100 | g | basmati rice |
| 450 | g | jarred red peppers |
| 2 | x 400g tins | chopped tomatoes |
| 250 | ml | fat-free natural yoghurt |
| 2 | tsp | pickled jalapeño chillies |
| 1/2 | bunch | fresh mint |
| 2 | limes | |
| 1 | handful | cherry tomatoes |
| 1 | ripe avocado | |
| 30 | g | feta cheese |
| 2-3 | fresh red and green chillies | |
| 175 | g | low-salt tortilla chips |
| 50 | g | Cheddar cheese |
Method
1.Trim and finely slice the spring onions (reserving some for garnish) and put into the pan with 2 tablespoons of oil.
2.Tear in the coriander stalks (reserving the leaves).
3.Squash in the unpeeled garlic through a garlic crusher and add the rice, drained jarred peppers, and the tinned tomatoes.
4.Pour in 850ml of boiling water, add a pinch of salt and cover with the lid.
5.Quarter the cherry tomatoes, halve the avocado (discarding the stone) and place on a serving board with the reserved spring onions and coriander leaves, and the feta.
6.Finely slice the chillies and add half to the board.
7.Empty the tortilla chips on to a baking tray, grate over the Cheddar and scatter over the remaining chillies, then pop under the grill on the top shelf until the cheese is melted, removing when golden.
8.In a bowl, use the stick blender to blitz the yoghurt and jalapeño chillies with a splash of their pickling vinegar and the top leafy half of the mint until nice and smooth.
9.Next use the stick blender to blitz the soup until smooth, add some water to thin it down.
10.Drizzle over the spiked yoghurt, and serve with the nachos, sprinkles and lime wedges.
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