Jamie’s 15 Minute Mexican Tomato Soup

This is a fantastic quick tomato soup recipe simply bursting with the flavours of roasted red peppers, garlic and lime and comes together in only 15 minutes!

The full recipe is available to read on page 204 of Jamie’s 15 Minute Meals book, but you can take a look at the ingredient list below for the basics:

Soup:
1 small bunch of spring onions
Olive oil
1 bunch of fresh coriander
4 cloves of garlic
80g basmati rice
450g jarred red peppers
2 x 400g tins of chopped tomatoes
250ml fat-free natural yoghurt
2 tsp pickled jalapeño chillies
1/2 a bunch of fresh mint
2 limes 800ml water (optional)

Sprinkles: 1 handful of cherry tomatoes
1 ripe avocado
30g feta cheese

Nachos:
2-3 fresh red and green chilies
175g low-salt tortilla chips
50g cheddar cheese

The recipe is from Jamie’s 15 Minute Meals television series — first aired on Channel 4 in 2012. You can find more 15 Minute Meals at the link below:
https://www.jamieoliver.com/recipes/category/books/jamies-15-minute-meals/?utm_source=youtube&utm_medium=longform&utm_campaign=bau&utm_term=jamie’s+15+minute+mexican+tomato+soup&utm_content=hub

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#FOODTUBE x

in my time in america with the mexican communities they’d make beautiful tomato soups so i wanted to bring a little bit of sunshine back to essex today and make a lovely mexican soup so we’ve got four spring onions just hack these up just roughly any old how in the pan we’re going to use two tablespoons of extra virgin olive oil we’ve got no time to sort of muck about here so straight in with frying we’re going to have some coriander stalks here i want to use the lovely leaf here for garnishes and doing nice things later so just rip that off and then here is the stalk so that goes in as well i want four nice cloves of garlic put it in with the skins on and then just squeeze it straight through a brilliant trick for really some blush flavor is these you can get these jars of blackened roasted peppers 450 grams just chuck the whole thing in and then tin tomatoes no mucking about i want about 800 milliliters of boiling water so just top that up it’s on full whack i’m going to give it a little bit of seasoning and then i have another little trick 80 grams of rice when you liquidize that up it’s going to go starchy and creamy there you go all of that in there lid on soup is done and i can guarantee you it will be delicious so i’ve got some green and red chillies here i had the spring onions from earlier also feta cheese just 30 grams just crumble it up in a little pile coriander over there just a couple of cherry tomatoes so little piles around here i’ve got some tortilla crisps here uh 175 grams is more than enough uh get yourself some nice cheddar and just do nice long strokes on top of the tortilla just 50 grams i’m going to sprinkle those leftover red and green chilies so there you go so just pop those in the oven for about three or four minutes we’re gonna make this fragrant flavored yogurt that we can drizzle into the soup it’s so good about 250 mils of yogurt zero fat and mint that goes straight in i want two heaped teaspoons of these jalapeno and we’re just gonna liquidize it all up so it’s like a green green sauce so where’s that up look at that start blending this up you can adjust the texture to the way that you like it season this with a little lime it’s like a little bit of brightness in the soup this is a mexican tomato you know i mean it’s it’s it’s got spice the sweetness of the peppers so we’re gonna go in with that how nice is that let’s go and get our tortillas okay so we’ve got those lovely tortillas crispy let’s push them in there there you’ve got a really wholesome delicious soup please comment on the box below and check out some of the other chefs on foodtube take care guys bye