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.
- 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 chicken or vegetable stock (2 cups)
- 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
- 1Heat 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.
- 2Heat 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.
Drink Suggestion: A bold pink grenache rosé. Drink suggestion by Max Allen