Mexican tomato soup

Ingredients for 4 servings:

• 1 bunch of spring onions
• 1 bunch coriander greens, chopped
• 4 cloves garlic
• 100 g roasted peppers from the jar
• 500 g tomatoes
• 80 g rice
• 80 g feta cheese
• 1 avocado(s)
• some cherry tomatoes
• 250 g yogurt
• 1 bunch of mint
• some jalapeño(s)
• 1 lime(s)
• salt and pepper
• n. B. water

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

Roughly chop the spring onions (leave 1-2 for later) and sauté them in olive oil with the coriander. Add the finely chopped garlic, the roasted bell peppers, and the canned tomatoes, and cover with boiling water. Add the rice and season with salt and pepper. Simmer for about 8-10 minutes, then puree. If the soup is too thick, add a little more boiling water. Puree the yogurt with the mint and jalapeños and drizzle into the soup just before serving. Garnish with feta cheese, avocado, halved cherry tomatoes, and the remaining spring onions. Serve with fresh toasted white bread or focaccia.