Serves 6
2 tbs olive oil
1 red onion, roughly chopped
2 cloves garlic, finely chopped
1 jalapeno
2 x 400g can chopped tomatoes
1/2 tsp dried oregano
1/2 tsp ground cumin
1 tsp sweet pimenton (smoked paprika)
1/4 tsp dried chilli flakes
1 tsp caster sugar
2 cups (500ml) chicken or vegetable stock
1 tbs sherry or red wine vinegar
6 corn tortillas
Sunflower oil, to deep-fry
200g fresh cooked crabmeat
Coriander leaves, chopped avocado and lime wedges, to serve
Heat olive oil in a saucepan over medium-high heat.
Cook onion, garlic and jalapeno for 1-2 minutes until softened.
Add the tomato, herbs, spices, sugar, stock and vinegar.
Season and bring to boil over medium heat, then simmer for 10 minutes or until slightly reduced.
Cool slightly, then blend, in batches, until smooth.
Place in the fridge to chill.
Cut 2 tortillas into thin strips and heat the sunflower oil in a large saucepan to 190 C(a cube of bread will turn golden in 30 seconds when the oil is hot enough).
Fry the tortilla strips for 1 minute or until golden and crispy.
Drain on paper towel.
Divide the soup among serving bowls.
Top with the crabmeat, fried tortillas, coriander and avocado.
Chargrill the remaining 4 tortillas, then serve on the side with the lime wedges.
