The Ketchup Lover's Cookbook by Heather Thomas

Author:Heather Thomas [Thomas, Heather]
Language: eng
Format: epub
Publisher: HarperCollins Publishers
Published: 2021-09-15T00:00:00+00:00

TOPPING

75g (3oz) tortilla chips, roughly crushed

1 ripe small avocado, peeled, stoned (pitted) and diced

1 red chilli, deseeded and shredded

50g (2oz/½ cup) grated Cheddar or Monterey Jack cheese

Preheat the grill (broiler). Line a grill pan with foil and place the tomatoes in it. Cook under the hot grill for 12–15 minutes, turning occasionally, until softened and charred all over. Remove and discard the skins, and chop coarsely.

Heat the oil in a saucepan set over a low to medium heat. Cook the onion and garlic, stirring occasionally, for 10 minutes, or until softened.

Stir in the chilli powder and cook for 1 minute. Add the tomatoes, ketchup, coriander and three-quarters of the beans (reserving the rest) together with the stock. Bring to the boil, then reduce the heat and simmer gently for 15–20 minutes. Stir in the sugar and season to taste.

Blitz the soup in a blender or food processor until smooth. Return to the pan, add the reserved black beans and heat through gently.

Ladle the hot soup into 4 shallow bowls and swirl in the soured cream. Top with the tortilla chips, avocado, chilli and grated cheese. Serve hot with lime wedges.

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