TORTILLA SOUP
Chef Roxanne Klein of Roxanne’s – Larkspur, CA
Adapted by StarChefs

Yield: 4 Servings

Ingredients:

Soup
• 1 cup Mexican red chili sauce
• 2 cups tomato water*
• ½ cup carrot juice
• 1/3 cup fresh corn kernels
• 1 clove garlic
• 2 Tablespoons onion
• ¼ cup cilantro, chopped
• 2 Tablespoons fresh oregano, chopped
• 2 teaspoons lime juice
• 2 Tablespoons olive oil
• ¾ teaspoon ground, mild chipotle chili
• ¾ teaspoon chili powder
• ½ teaspoon salt
• 1/8 teaspoon fresh ground pepper
  
  
Mexican Red Chili Sauce
• ¾ cup roma tomato, chopped
• 1 ½ ounces dried chili mix, remove seeds, then soak for ½ hour in warm water, rinse and drain
• 1 teaspoon oregano, chopped fine
• 1 teaspoon garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon lemon juice
• ½ teaspoon raw apple cider vinegar
• 1/8 teaspoon smoked salt
• 1/8 teaspoon cracked black pepper
• 1 ½ teaspoons date paste
• ½ teaspoon salt
  
  
Sour Cream
• ¾ cup coconut meat
• 1/3 cup cashews, soaked 10-12 hours
• 3 Tablespoons olive oil
• 2 Tablespoons lemon juice
• 1 teaspoon date paste
• ½ teaspoon Celtic salt
• Water to thin
  
  
Garnish
• Fresh corn kernels
• Diced avocado
• Chopped cilantro
• Tortilla chips

Method:

For Soup:
Blend ingredients for soup in blender. Set aside.

For Mexican Chili Sauce:
Blend all ingredients together in food processor or blender until a smooth sauce is achieved.

For Sour Cream:
Blend ingredients in high speed blender until smooth. Variation: Stir in white truffle oil.

To Serve:
Pour soup into warm bowls. Garnish each with fresh corn, diced avocado, cilantro, tortilla chips, and dollop of sour cream.

Wine Pairing:
Kunin "Alisos Vineyards" Syrah 2001, Santa Barbara Country

*To make tomato water blend roma tomatoes with Celtic sea salt and let hang in cheesecloth bag for 1 hour, reserving liquid, discard solids.