Ingredients

1kg chopped tomatoes
1kg onions
2 green chillies
3 garlic cloves
3 fried maize tortillas, roughly chopped
1l water
Salt and pepper

For the garnish
4 maize tortillas, cut into thin long strips and fried
50g Italian ricotta salata cheese, cut into 1 cm cubes
1 dried Mexican pasilla chilli, de-seeded, cut into rings and fried
1 Hass avocado, cut into 1cm cubes
Double cream

Method

• Roughly chop the onion, garlic and green chillies and sweat in a pan until softened, but not coloured.

• Add the chopped tomatoes and maize tortillas, and continue to cook for five minutes on a medium heat.

• Blend the mixture to form a soft mash-like consistency, and then begin to add the water in stages until you reach your desired consistency.

• Allow the soup to simmer for five minutes, then season. To serve, place the avocado and ricotta cubes in the centre of a bowl. Pour the soup on top, and garnish with a swirl of double cream, some fried pasilla chilli, and the strips of fried tortilla on the side.