Mexican Sopa Seca

Ingredients for 2 servings:

• 250g spaghetti
• 1 avocado(s), ripe
• 1 can tomatoes, chopped, 400 g
• 2 cloves garlic
• 1 small onion(s)
• 1 cup light cream
• some salt and pepper
• 2 tbsp oil
• 200 ml water
• some chili or cayenne pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

only 6 main ingredients

Heat the oil in a large pan over medium heat. Break the spaghetti in half, if possible, and add it to the oil. Fry the spaghetti, turning frequently, until dark brown. Wait until it is dark brown; this is important for the flavor later. Meanwhile, peel the garlic, peel the onion, and roughly chop it. Open the can of tomatoes and put everything in a bowl and puree with a hand blender or in a food processor. The mixture should be smooth. Finally, season with a little chili (flakes or fresh) or cayenne pepper, salt, and pepper. Halve the avocado, remove the skin, and cut the flesh into thin strips. Place the pit in the center (to prevent it from tarnishing and turning brown). Deglaze the spaghetti with the water and sauce and simmer for 30 minutes over low heat, stirring occasionally. When the spaghetti is al dente, there will be very little liquid left in the pan. The Sopa Seca is served in a deep plate with the avocado and the crème légère on top, finally seasoned with a little salt and pepper and served immediately.