Tomato soup with salsa macha
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Makes 4 small bowls or cups
Ingredients
- 4 tbsp sofrito mixture
- 2 tbsp olive oil
- 1 bay leaf
- 400g tin of good-quality plum tomatoes
- 400ml chicken stock
- ½ tsp salsa macha (we used Chilli Maven)
- 1 tbsp mascarpone or soft cheese
- coriander leaves
- crushed tortilla chips
Method
- STEP 1
Fry 4 tbsp of sofrito mixture in 2 tbsp of olive oil until soft.
- STEP 2
Add the bay leaf, plum tomatoes and 400ml of chicken stock, then bring to a simmer.
- STEP 3
Cook for 30 mins, then remove and discard the bay leaf and whizz with a hand blender. Season.
- STEP 4
To serve, put ½ tsp of salsa macha, 1 tbsp of mascarpone or soft cheese and some coriander leaves into the base of four small bowls or cups.
- STEP 5
Reheat the soup and pour it carefully into each bowl. Add a few more coriander leaves, some crushed tortilla chips and more salsa macha. Serve with more tortilla chips and some bread, if you like.
