Serves 4
Ingredients
1 Red Onion, cut into eigths
3 Garlic cloves, peeled and halved
6 ripe Plum Tomatoes, halved
1 Red Chilli, seeds removed and halved lengthways
1 heaped teaspoon ground Allspice
4 tbsp Olive Oil
½ tsp smoked Paprika
1 tsp dried Oregano
500ml/17oz Chicken or Vegetable stock
Corn Oil, to fry
4 Corn Tortillas, cut into 2cm strips
200gm left over/cooked Chicken – shredded
1 Lime
150 gm Mozzarella
½ bunch Coriander – leaves picked
1 Avocado – sliced lengthwise
Preparation method
Preheat the oven to 180C Gas 4. Place the onion, garlic, tomatoes and chilli in a bowl and sprinkle over the allspice. Season well with salt and pepper and drizzle over the olive Oil. Mix together with your hands, then arrange on a baking tray with the tomatoes cut-side up and roast in the oven for 40-50 minutes until everything is soft and nicely coloured.
Leave to cool slightly, slip off and disguard the tomato skins and the place in a food processor or blender and puree until fine. Transfer to a saucepan and stir in the paprika and oregano (adding extra to taste if required) followed by the stock. Bring to the boil, cover and simmer for 15-20 minutes until the flavour has intensified.
Meanwhile pour enough corn Oil into a frying pan to come about 2 cms up the side of the pan and place over a med/high heat. Once hot, fry the tortilla strips in a couple of batches until crisp, transferring them onto kitchen towel to drain.
A minute before you take the broth off of the heat, stir in the chicken so that it is just heated through. Adjust the seasoning to taste and squeeze in the lime.
Divide the soup between the bowls and top with the tortilla strips, then tear the mozzarella and coriander leaves. Top each bowl with slices of avocado and serve.
Ormside Kitchen 