Serves 6
A truly delicious and unusual soup. I got the recipe at a cookery school in Santa Fé, New Mexico in 2001.
Recipe Category

You will need

4 ripe tomatoes or 400 g tin chopped tomatoes
1 T (15 ml) canola oil
1 large onion, finely chopped
½ t (2.5 ml) Ina Paarman’s Green Onion Seasoning
3 cloves garlic, sliced
6 cups (1½ litres) boiling water
2½ T (37.5 ml) Ina Paarman’s Chicken Flavour Stock Powder
2 T (30 ml) Ina Paarman’s Coriander Pesto
1 t (5 ml) Ina Paarman’s Garlic & Herb Seasoning
1-2 t (5-10 ml) sugar

1 T (15 ml) canola oil
2-3 chillies, seeded and cut into fine strips
150 g packet sour cream & mild chilli tortilla chips
100 g cheddar cheese, cut into 1 cm x 1 cm cubes
2 ripe avocados cut into blocks
Ina Paarman’s Lemon & Black Pepper Seasoning


Peel and dice the fresh tomatoes. Strain in a colander and reserve the juice or if using a tin, also drain and reserve the juice for later.

Heat a large heavy based saucepan and when the base is hot add the oil, onion and Green Onion Seasoning. Sauté until onion starts browning. Add garlic and chopped tomato solids. Fry this mixture while stirring until it thickens and becomes concentrated. About 5 minutes.

Add the reserved tomato juice, boiling water, Chicken Stock Powder, Coriander Pesto, Garlic & Herb Seasoning and sugar. Put the lid on and simmer for a final 5 minutes.

Prepare the condiments. Very briefly fry the chilli strips in a small pan over low heat in the oil. Keep on one side.

To serve the soup

Roughly crumble some tortilla chips and place a small handful in each soup bowl. Also add a heaped tablespoon of cheese cubes. Ladle the soup into bowls. Season the avocado with Lemon & Black Pepper Seasoning and place a generous spoonful in each bowl of soup. Crush a few more tortilla chips over the soup and top with strips of chilli.

Styling: Aletta Lintvelt Photo: Jan Ras for Platteland