Tomato soup with salsa macha
This tomato soup with macha is easy on the eye and simple to make, thanks to shop-bought ingredients and no fiddly techniques. Garnish with coriander.
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- 4tbsp sofrito mixture
- 2tbsp olive oil
- 1bay leaf
- 400g tin of good-quality plum tomatoes
- 400ml chicken stock
- ½tsp salsa macha (we used Chilli Maven)
- 1tbsp mascarpone or soft cheese
- coriander leaves
- crushed tortilla chips
Instructions
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.