Tomato soup

Ingredients:
3 burrito tortillas, cut into thin strips
Olive oil spray
1 tablespoon olive oil
1 onion, finely chopped
2 garlic cloves, crushed
800g can chopped Roma tomatoes
1 cup chicken or vegetable stock
Juice of 1 large, ripe lime
2 tablespoons Worcestershire sauce
1 teaspoon Tabasco Sauce
Procedure:
Preheat oven to 180°C. Line a baking tray with baking paper. Place tortilla strips onto tray. Spray both sides of strips with oil. Sprinkle with sea salt. Bake for 10 to 15 minutes or until golden.
Heat oil in a saucepan over medium heat. Add onion and garlic. Cook for 3 minutes or until tender. Add remaining ingredients, stirring. Bring to the boil.

Reduce heat. Simmer for 4 to 5 minutes or until hot. Spoon into small glasses. Top with tortilla strips. Serve.

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