We're taking on the classic roasted tomato soup, but with new exciting twists! And this one's inspired by the forever loved pico de Gallo (salsa Fresca). It's limey, rich and a little bit spicy, perfect with a freshly dunked quesadilla.
Method
The soup is as easy as any tomato soup out there! Get all your soup ingredients on a baking tray, cover with olive oil, salt and pepper, along with some a light dusting of Mexican spices, like smoked paprika, oregano, sugar and chilli powder. Give this all a good mix, making sure all the veggies are coated well. Roast in the oven at 200°c, for 20-25 minutes, or until everything is soft, fragrant and has caught a little char. Allow this to cool slightly before adding it all to a blender (may need to do this in 2 batches), and blending until smooth and fully combined. From here strain to remove any lumpy bits, and taste for seasonings. For the quesadilla, start by freezing the steak for 15-20 minutes, until slightly hard, and slice very thin. Fry these off quickly in a stainless steel pan over high heat, with a bit more of that Mexican spice mix, and remove after a couple of minutes. In that same an, with the excess fat, fry off our onions and peppers, until very soft and sweet. About 10 minutes. The last thing to prepare is our avocado sauce, which is simply blending up avocado, with the juice of one lime, and a little olive oil until very smooth. In a clean dry pan, start to heat up our flour tortilla, and once hot, sprinkle our mozzarella cheese. Just like a grilled cheese, cook on one side for a minute, before flipping and cooking until all the cheese has melted. Remove from the pan, open it up, and stuff it with the meat, our onions and peppers, and our avocado sauce. Plate up our soup, garnish with some olive oil, lime juice and chopped coriander, and serve along side our quesadillas, ready for dunking! 
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