For the fourth day of tomato soup week, we bring you this greener, rawer version of our tortilla soup. Green zebra tomatoes, shown below, are an heirloom variety that stay green even when fully ripe. This wouldn't be delicious with what we usually consider green tomatoes (i.e. unripe red tomatoes), so if you can't find green zebras at your farmer's market, go ahead and use whatever delicious ripe tomatoes are on hand.
15 green zebra tomatoes (about 2.5 lbs or 5 cups pureed)
1 small avocado
juice of 2 limes
1 jalapeño pepper (or some cayenne), diced, seeds removed if you're not into spice
1/4 teaspoon smoked spanish paprika
1/4 teaspoon cumin
1/4 teaspoon salt
water, as needed
6 corn tortillas, sliced into 1/4 inch ribbons
canola oil
Combine tomatoes, avocado, lime juice, jalapeño, paprika, cumin and salt in a blender and puree until smooth. Thin out with a little water if it's too thick--you want soup texture, not guacamole.
Fry the tortilla strips in canola or peanut oil until golden and crisp, then remove to a paper-towel-lined plate. Ladle soup into bowls and garnish with tortilla strips.
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