tostados with avocado and tomato
How to make tostados with avocado and tomato recipe
Serves 4
Total cooking time 10 minutes
Ingredients:
4 corn tortillas
1 tablespoon vegetable oil
2 avocados, peeled and stoned
50 ml (2 fl oz) crème fraîche
2–3 tablespoons lime juice
4 tomatoes, chopped
1 tablespoon finely chopped red onion
1 tablespoon extra virgin olive oil
handful of fresh coriander, chopped, plus extra to serve (optional)
salt and pepper
Method:
Use a 5 cm (2 inch) biscuit cutter to stamp out rounds from the tortillas; alternatively, cut them into wedges. Brush them with vegetable oil, place on a baking sheet under a preheated hot grill and cook for 1 minute on each side until crisp. Leave to cool.
Meanwhile, place the avocado flesh and crème fraîche in a food processor and blend until smooth. Stir in 1 tablespoon of lime juice and season to taste. Stir together the tomatoes, onion and olive
oil, add lime juice to taste, season and stir through the coriander.
Spoon a little of the avocado mixture on to each tortilla round, scatter over the tomato salsa and top with more coriander, if liked.
For tomato & tortilla soup, heat 1 tablespoon olive oil in a saucepan, add 1 finely chopped onion and cook for 5 minutes until softened. Add 3 finely chopped garlic cloves and stir around the pan.
Add 2 teaspoons chipotle purée, 400 g (13 oz) can chopped tomatoes, 1 teaspoon brown sugar and a pinch of dried oregano.
Pour over 1 litre (1¾ pints) vegetable stock, bring to the boil, reduce the heat and simmer for 10 minutes. Use a stick blender to whizz together until smooth, then season to taste. Cut 2 corn tortillas into thin strips.
Heat a large frying pan, add 1 tablespoon vegetable oil and cook the tortillas for 1–2 minutes until golden and crisp. Spoon the soup into bowls.
Top with the chopped flesh of 1 avocado, 50 g (2 oz) crumbled feta, the crisp tortillas and a handful of chopped fresh coriander. Total cooking time 30 minutes.
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| tostados with avocado and tomato |
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