Sopa de fideos

Noodles don't always have to be Asian-flavoured - this refreshing Mexican soup is a case in point. Canned tomatoes are often used in dishes like this, but we've opted to use fresh ones while they're still so great; if you want to skip the dicing, though, use a couple of tins of chopped tomatoes. Plenty of lime, extra chilli and sliced avocado can only make things better.

You'll need

1½ tbsp olive oil 1 Spanish onion, finely chopped 2 garlic cloves, finely chopped 1 long red chilli, thinly sliced, plus extra to serve 1 tsp smoked paprika 1 tsp ground cumin ¼ tsp saffron threads 1 kg ripe tomatoes, coarsely chopped 500 ml (2 cups) chicken or vegetable stock 200 gm dried vermicelli or spaghettini, broken into rough pieces Juice of 1 lime or to taste, plus extra wedges to serve Coriander, sliced cherry tomatoes and sliced avocado, to serve


  • 01
  • Heat half the oil in a large saucepan over medium-high heat, add onion, garlic and chilli, and sauté until translucent (2-3 minutes). Add spices and stir until fragrant (30 seconds), then transfer to a blender, add tomatoes and stock, and blend until smooth.
  • 02
  • Heat remaining oil in the same saucepan over medium-high heat, add noodles and stir until golden brown (1-2 minutes). Add tomato mixture and 400ml hot water, season to taste and bring to a simmer. Reduce heat to medium and simmer until soup thickens and noodles are tender (8-10 minutes). Squeeze in lime juice, season to taste, and scatter with coriander and extra chilli. Serve with sliced avocado and extra lime wedges.

At A Glance

  • Serves 4 - 6 people
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At A Glance

  • Serves 4 - 6 people

Drink Suggestion

A bold pink grenache rosé.

Featured in

Mar 2017

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