Tortilla Soup

Inspired by:	Williams-Sonoma Mexican Favourites
Amount	Measure	Ingredient
2	cloves	garlic
½		onion -- cut in half
4		tomatoes -- ripe
6	cups	chicken stock
1	tablespoon	corn oil
2	sprigs	cilantro (coriander)
8		corn tortillas
2		hot chiles
2		avocados
1	cup	queso fresco (or feta cheese)
½	cup	sour cream
3		limes -- halved

Cut the chile peppers into rings ½ inch (12 mm) wide and remove the seeds. Halve, pit, peel and thinly slice lengthwise the avocados.

Place the garlic, onion and tomatoes on a baking tray and roast at high heat until charred (about 5 minutes maximum). Peel the tomatoes, coarsely chop and place in a blender or food processor fitted with the metal blade. Add the garlic and onion and blend until you have a thick puree. You can add a bit of the chicken stock if it's too thick to pour.

In a large saucepan over high heat, warm the 1 tablespoon oil. Add the tomato puree and cook, stirring, for 2 minutes. Reduce the heat to low and cook, uncovered, until the puree thickens and reduces slightly, about 5 more minutes. Add the cilantro sprigs and the remaining chicken stock and season to taste with salt and pepper. Cover and simmer for 15 minutes longer.

Meanwhile, cut the tortillas in half, then cut each half crosswise into thin strips. In a small frying pan over high heat, pour in oil to a depth of 1/2 inch. Use a wooden spoon to see if the oil is ready: place the handle into the oil, if small bubbles rise quickly up the handle the oil is at the correct temperature. Fry the tortilla pieces in batches until crisp, about 2 minutes. Using a slotted spoon, transfer to paper towels to drain. Fry the chili rings in the same oil until crisp, about 1 minute.

Add the fried tortilla strips to the simmering soup and ladle into 6 individual bowls. Top with some of the chili rings and avocado slices and sprinkle with the cheese. Offer the cream, limes and the remaining avocado slices and chili rings in separate bowls at the side. Serve immediately.

Rio Grande Lemonade

Rio Grande Lemonade is cool and refreshing, but you really must use freshly squeezed lemons and gold tequila (I prefer Suaza personally). You don't have to make sugar syrup but I find it mixes better and ends up with a smoother result.

In a medium saucepan, heat up about 1/2 litre of water to boiling. Add in as much sugar as you can (the water will start to look thicker -- when you see sugar grounds not incorporate immediately then you've done too much, just add a bit more water and it will be fine). Pour sugar syrup into a container and put into the fridge (or freezer if you are in a rush) to chill.

Squeeze tons of lemons. Now squeeze some more. Honest, this is good stuff and it's worth the effort. Measure the lemon juice and then pour it into a big jug. You want to put about half as much water in as you did lemon juice to water it down a bit. Now start adding the (cooled) sugar syrup and start tasting it. It should be slightly too tart and slightly too sweet (you'll be diluting more with the tequila, remember). Then add about half as much tequila as you did water and start tasting and adding more until it's right (careful with testing at this stage :).

Put into the fridge to chill, serve in tall glasses with lots of ice.

Once you have the proportions down (this is totally dependent on how you like your lemonade, which is why I've not given exact measurements) then you can skip out the plain water and add sparkling water just before serving, which adds a bit of extra zing.

Wonderful for sitting in the sun with tortilla chips and salsa on a Sunday afternoon.