Green soup with hazelnuts
This fiery soup is the perfect start to a Mexican-inspired dinner party; serve with a shot of tequila. Salud!
For the soup
For the topping
Heat the olive oil in a frying pan over a medium heat. Add the onions, garlic and jalapeño chillies and fry gently for 3–4 minutes, until softened. Add the bread, cayenne pepper, hazelnuts, chicken stock, spinach and watercress. Bring the mixture to the boil, then reduce the heat and simmer for 3 minutes, or until the greens have softened.
Transfer the mixture to a food processor or blender and blitz until smooth. Season with salt and pepper.
Fry the tortilla strips in a tablespoon of olive oil, until golden and crisp. Drizzle the baby corn in some olive oil and grill for 2 minutes, until slightly charred.
Mix together the baby corn, avocado, jalapeño chilli, lime juice, spring onion and cheese. Spoon the soup into four bowls, top with the mixture, tortilla strips and soured cream and serve.