Mexican Sopa Seca
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 30 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 250 g spahetti
- 1 avocado (s), ripe
- 1 can tomatoes, chunky, 400 g
- 2 cloves garlic
- 1 small onion (s)
- 1 cup crème légère
- some salt and pepper
- 2 tablespoons oil
- 200 ml water
- some chili or cayenne pepper
Print Recipe
Pin Recipe Instructions
- Heat the oil in a large pan on medium heat. Break through the spaghetti once as much as possible in the middle and place in the oil. Fry the spaghetti until dark brown, turning several times. Really wait until they are dark brown, this is important for the taste later.
- In the meantime, peel the garlic, peel the onion and roughly cut it, open the tomato can and put everything in a container and puree with the hand blender or in a food processor. A homogeneous mass should result. Finally, season with some chilli (flakes or fresh) or cayenne pepper, salt and pepper.
- Divide the avocado in half, remove the skin and cut the flesh into thin strips. Place the core in the middle (to prevent tarnishing and turning brown).
- Deglaze the spaghetti with the water and the sauce and simmer for 30 minutes over a low flame. Stir every now and then. When the spaghetti is al dente, there is little liquid left in the pan.
- The Sopa Seca is served in a deep plate with the avocado and the crème légère on top, then seasoned with a little salt and pepper and served immediately.
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