Tortilla soup

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“My favourite part of this recipe is the easy charred tomato salsa. It makes the best dip for nachos and is great to have in the fridge as a summer back-up.” – Hannnah Lewry

Ingredients

4 baby leeks, thinly sliced
4 cloves garlic, finely chopped
2 T olive oil
1 T butter
350 g punnet Woolworths yellow Rosalini tomatoes
2-3 t Woolworths Mexican hot seasoning spice
3-4 cups water
25 g stick Woolworths chicken stock concentrate
1 T balsamic vinegar
6 Woolworths multiseed wraps, torn and fried
coriander, to garnish
red onions, sliced, to garnish
For the charred tomato salsa:
200 g Woolworths Bella tomatoes
1 jalapeño, halved and seeded
½ red onion
½ clove garlic
2-3 T olive oil
a pinch sea salt
1 lime, juiced
2 red peppers

Cooking Instructions

1. Fry the baby leeks and garlic in a saucepan in the olive oil and butter until fragrant, 3–4 minutes.

2. Add the tomatoes and fry for 5 minutes, then add the Mexican seasoning and fry for 1 minute. Do not let it burn. Add 3 cups water and the chicken stock. Add more water if necessary; the tomatoes should be submerged.

3. Simmer for 15 minutes, then remove from the heat. Allow to stand while you make the charred tomato salsa to help the flavours develop.

4. To make the charred tomato salsa, place the tomatoes, jalapeño and onion in a cast-iron pan over a high heat. Leave in the pan with no oil until they start to blacken and blister all over. Remove and allow to cool.

5. Blend the charred tomato-and-jalapeño mixture with the remaining ingredients, except the peppers. Set aside at room temperature. Place the peppers under a hot grill and char completely all over. When charred and slightly soft to the touch, place in a Tupperware and seal with a lid.

6. Allow the peppers to steam in their residual heat for 10 minutes. Peel and discard the seeds and tops. Place the peppers on a board and chop very finely. Fold through the blended salsa and serve with nachos as a dip or spoon over the soup to serve.

7. When ready to serve, reheat the soup if you prefer it chunky, or blend until smooth while cool, then pour into a clean saucepan and gently reheat. Add salt to taste and a dash of balsamic vinegar if necessary. Serve with pan-fried torn wraps, coriander, sliced red onion and a generous spoonful of salsa.

Find more tomato recipes here.

Photograph: Jan Ras
Production: Hannah Lewry
Food assistant: Claire-Ellen Gooderson