This is quite something, a double cooked roast tomato soup – the first time we’ve come across one – layered with Mexican flavours and textures. The resulting soup is rich, zesty and fairly fiery, with a beautiful tomato-y flavour, and hints of smokiness from the chipotle and the charred skin.

Soup:-

600g ripe tomatoes, halved. It doesn't matter too much what type you use, but they should all be the same size

½ red onion, finely chopped

1 tbsp chipotle paste

1 tbsp chives, chopped

½ tsp dried oregano

½ tsp dried epazote (optional)

1-2 tsp agave syrup (depending on taste, according to how sweet the toms are)

2 tbsp olive oil

500 ml vegetable stock

Salt and pepper (Ideally smoked salt)

Chilequiles:-

4 corn and wheat tortillas, each cut into 8 segments

Light olive oil for brushing

To serve:-

50g feta cheese, crumbled

2 ripe avocados, peeled, stoned and sliced

Chopped coriander leaves

• Heat your grill to high (220C). Line a medium sized baking tray with foil, and sit the tomatoes on it cut side down. Sprinkle a little olive oil and dust them with smoked salt. Then grill for 8 minutes until the skins are well blackened on top. Remove from grill, allow to cool for a couple of minutes, then blend to a smooth paste along with the raw red onion, chipotle paste, chives, oregano, epazote, agave syrup and a good pinch of salt and pepper

• Heat the olive oil in a large saucepan over a medium heat. When hot add the tomato mix, and cook for 8 minutes, until slightly reduced and thickened. Add the stock and simmer gently without the lid on until it is the consistency of a thick soup, about 20 minutes

• Heat a frying pan until very hot. Brush the tortilla segments with a little oil and fry in small batches until they are golden and crisp, about 60 seconds

• Place the tortilla chips into 4 soup plates. Pour the warm soup over, top with the cheese, coriander and avocado. Serve immediately