Mexican Lime and Avocado Soup

Instructions

1. 1

   Finely dice 1 white onion, 100 g poblano pepper, and 200 g ripe tomatoes into 1 cm cubes. Slice 1 avocado into thin wedges and set aside. Measure 800 ml vegetable broth, 60 ml fresh lime juice, and 15 ml vegetable oil. Place a large wide pot on the stove and set out a wooden spoon for stirring.

2. 2

   Pour 15 ml vegetable oil into the pot and heat over medium heat for 1 minute until shimmering. Add the diced white onion and poblano pepper. Cook for 5 minutes, stirring regularly with a wooden spoon until the vegetables turn soft and translucent. If they start to brown too quickly, turn the heat down slightly.

3. 3

   Add the 200 g diced tomatoes to the pot over medium heat. Stir well with your wooden spoon and cook for 5 minutes as the tomatoes soften and release their juices. If the mixture sticks to the bottom of the pot, add 1 tablespoon of water and scrape up any golden bits to keep the flavors clean.

4. 4

   Pour 800 ml vegetable broth into the pot and stir to combine all ingredients. Increase heat to medium-high until the liquid reaches a gentle boil, then turn the heat down to low. Cover partially with a lid and simmer for 10 minutes so all the savory vegetable flavors meld together perfectly.

5. 5

   Turn off the stove and move the pot off the heat completely. Pour in 60 ml fresh lime juice and stir gently with a wooden spoon. Adding the citrus off the heat preserves its vibrant, fresh aroma and prevents the broth from developing any sour bitterness.

6. 6

   Ladle the hot lime soup evenly into 4 soup bowls. Top each portion with fresh avocado slices, 60 g crumbled Cotija cheese, and toasted tortilla strips just before serving. Enjoy immediately while warm and crisp.