Mexican tomato soup with baked peppers and spicy menthol yogurt cream by Jamie Oliver

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Heat the oil in a saucepan and add all the other ingredients for the soup plus 800 ml of hot water. Let it simmer for 12-13 minutes.

Meanwhile, with the help of a blender, mix all the ingredients for the yogurt sauce.

After 12-13 minutes turn the soup into a cream using a blender,

Serve the soup with yogurt sauce, pieces of avocado, feta cheese and green onions.

Video: Ταξίδι στη μεξικάνικη κουζίνα - Οι περιπέτειες του ουρανίσκου - Επ 40