in my time in America with the Mexican
communities they’ve made beautiful
tomato soups so I wanted to bring a
little bit of sunshine back to Essex
today and make a lovely Mexican soup so
we’ve got four spring onions just hack
these up just roughly any old how in the
pan we’re going to use two tablespoons
of extra-virgin olive oil
we’ve got no time to sort of muck up out
here so straight in with frying
we’re gonna have some coriander stalks
here I want to use the lovely leaf here
but garnishes and doing nice things
later so just rip that off and then here
is the stalk so that goes in as well I
want four nice cloves of garlic put it
in with the skins on and then just
squeeze it straight through a brilliant
trick for really some blush flavor is
these you can get these jars of
blackened roasted peppers 450 grams just
check the whole thing in and then tinned
tomatoes no mucking about
I want about 800 milliliters of boiling
water so just top that up it’s on full
whack I’m gonna give it a little bit of
seasoning and then I have another little
trick 80 grams of rice when you
liquidize that up it’s gonna go starchy
and creamy there you go all of that in
there lid on soup is done and I can
guarantee you it’ll be delicious so I’ve
got some green and red chilies here I
have the spring onions from earlier also
feta cheese just 30 grams just crumble
it up in a little pile coriander over
there just a couple of cherry tomatoes
it’s a little piles around here I’ve got
some tortilla crisps here 175 grams is
more than enough get yourself some nice
cheddar and just do nice long strokes on
top of the tortilla just 50 grams I’m
gonna sprinkle those leftover red and
green chillies so there you go so just
pop those in the oven for about three or
four minutes
we’re going to make this fragrant
flavored yogurt that we can drizzle into
the soup it’s so good about 250 mils of
yogurt zero fat and mint that goes
straight in
I want two heaped teaspoons of these
jalapeno and we’re just going to
liquidize it all up so it’s like a green
green sauce so where’s that up look at
that start blending this up you can
adjust the texture to the way that you
like it season this with a little lime
it’s like a little bit of brightness in
the soup this is a Mexican tomato you
know I mean it’s it’s got spice the
sweetness of the peppers so we’re gonna
go in with that how nice is that let’s
go and get our tortillas okay so we’ve
got those lovely tortillas crispy let’s
push them in there
there you’ve got a really wholesome
delicious soup please comment on the box
below and check out some of the other
chefs on foodtube take care guys bye
communities they’ve made beautiful
tomato soups so I wanted to bring a
little bit of sunshine back to Essex
today and make a lovely Mexican soup so
we’ve got four spring onions just hack
these up just roughly any old how in the
pan we’re going to use two tablespoons
of extra-virgin olive oil
we’ve got no time to sort of muck up out
here so straight in with frying
we’re gonna have some coriander stalks
here I want to use the lovely leaf here
but garnishes and doing nice things
later so just rip that off and then here
is the stalk so that goes in as well I
want four nice cloves of garlic put it
in with the skins on and then just
squeeze it straight through a brilliant
trick for really some blush flavor is
these you can get these jars of
blackened roasted peppers 450 grams just
check the whole thing in and then tinned
tomatoes no mucking about
I want about 800 milliliters of boiling
water so just top that up it’s on full
whack I’m gonna give it a little bit of
seasoning and then I have another little
trick 80 grams of rice when you
liquidize that up it’s gonna go starchy
and creamy there you go all of that in
there lid on soup is done and I can
guarantee you it’ll be delicious so I’ve
got some green and red chilies here I
have the spring onions from earlier also
feta cheese just 30 grams just crumble
it up in a little pile coriander over
there just a couple of cherry tomatoes
it’s a little piles around here I’ve got
some tortilla crisps here 175 grams is
more than enough get yourself some nice
cheddar and just do nice long strokes on
top of the tortilla just 50 grams I’m
gonna sprinkle those leftover red and
green chillies so there you go so just
pop those in the oven for about three or
four minutes
we’re going to make this fragrant
flavored yogurt that we can drizzle into
the soup it’s so good about 250 mils of
yogurt zero fat and mint that goes
straight in
I want two heaped teaspoons of these
jalapeno and we’re just going to
liquidize it all up so it’s like a green
green sauce so where’s that up look at
that start blending this up you can
adjust the texture to the way that you
like it season this with a little lime
it’s like a little bit of brightness in
the soup this is a Mexican tomato you
know I mean it’s it’s got spice the
sweetness of the peppers so we’re gonna
go in with that how nice is that let’s
go and get our tortillas okay so we’ve
got those lovely tortillas crispy let’s
push them in there
there you’ve got a really wholesome
delicious soup please comment on the box
below and check out some of the other
chefs on foodtube take care guys bye
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