|1 medium white onion, chopped coarsely
2 cloves garlic, quartered
1 fresh long red chilli, chopped coarsely
4 medium tomatoes, peeled, quartered
1 tablespoon groundnut oil
1/4 teaspoon ground allspice
1 1/2cups chicken stock
2 teaspoons grated lime rind
1/4cup lime juice
1/4cup tomato paste
1/3cup groundnut oil, extra
6 corn tortillas, cut into 2cm-wide strips
1 medium avocado, chopped finely
2 spring onions, chopped finely
1/4 cup coarsely chopped fresh coriander
Blend or process white onion, garlic, chilli and tomato until pureed.
Heat oil in large saucepan; cook tomato mixture and allspice, stirring, until fragrant.
Add stock, the water, rind, juice and paste. Bring to a boil then reduce heat; simmer,
uncovered, for about 15 minutes or until mixture thickens.
Meanwhile, heat extra oil in medium frying pan; cook tortilla strips in batches, until golden.
Drain on absorbent paper. Divide tortilla strips among bowls; ladle soup over. Top with combined
avocado, spring onion and coriander.