Day 31 - Mexican Tomato Soup with Chilli Nachos

This soup was delicious and I just loved dipping the nachos in!

MEXICAN TOMATO SOUP WITH CHILLI NACHOS (v)

Serves: 3-4 People

Prep Time: 5 Minutes

Cooking Time: 15-20 Minutes

1 Small Bunch of Spring Onions
1 Bunch of Fresh Coriander
4 Cloves of Garlic
100g of Basmati Rice
450g of Jarred Red Peppers
2x 400g tins of Chopped Tomatoes
250ml of Fat Free Natural Yoghurt
4 tsp Pickled Jalapeno Chillies
Half a Bunch of Fresh Mint
1 Lime
175g of Tortilla Chips
50g of Cheddar Cheese

• Preheat the oven to 190 degrees.
• Trim and finely slice the spring onions and put into a large lidded pan on a high heat with 2 tablespoons of oil. Tear the coriander stalks (reserving the leaves).
• Squash in the garlic through a garlic crusher and add the rice, drained jarred red peppers and tinned tomatoes. Pour in 850ml of boiling water, add a pinch of salt and cover with a lid and allow to cook for 10 minutes.
• On an oven tray, empty the tortilla chips, grate over the cheddar cheese and sprinkle over half the jalapeno chillies, then pop in the oven until the cheese has melted and is golden.
• Put into a food blender the yoghurt, mint leaves and the rest of the chillies with a splash of their pickling vinegar, blitz until smooth and put into ramekins.
• Again, using the food blender, blitz the soup until smooth, add the juice of half a lime and season well to taste.
• Drizzle the soup with the spicy yoghurt, serve with the nachos and any additional yoghurt.