This soup has been on the menu since the day La Boca opened. Traditionally made with chicken stock, use vegetable stock so that your vegetarian friends can enjoy this soup.
6 tomatoes, halved lengthwise
2 brown onions, chargrilled and chopped
olive oil for roasting
2 dried negro chillies
2 dried guajillo chillies
1 chipotle chilli
2 tbsp olive oil
1 tbsp garlic confit
1 bay leaf
1 tbsp Mexican oregano
1.5 litres chicken or vegetable stock
3 cups totopo/tortilla strips, to serve
1 avocado, cut into 1.5cm cubes, to serve
100g feta, to serve
coriander leaves, to serve
Preheat oven to 180C. In a baking dish, toss tomatoes and chargrilled onions with olive oil. Sprinkle with salt and freshly ground black pepper. Roast 15-20 minutes until tomato skin is brown and blistered. Remove from oven and let cool. Once cool, peel tomatoes. Toast and rehydrate chillies.
In a large soup pot, heat olive oil over medium heat. Add roast tomatoes, onions and garlic; saute for about 5 minutes. Stir in chillies, bay leaf, oregano and stock. Simmer for 20 minutes.
Remove bay leaf. Puree soup in batches in a food processor or blender until smooth. Season to taste with salt and freshly ground black pepper. Return soup to pot and reheat if necessary.
Divide soup between six wide soup bowls. Top with totopo strips, avocado, feta and coriander leaves to serve.