Food for Friday: Mexican Tomato Soup with Cheesy Nacho's and Mint-Chili Yoghurt

Time for food! I was zapping the TV channels this week and ended up salivating over one of Jamie Oliver's 15 minute meals. I immediately decided to cook this one within the next few days and couldn't get it out of my head until I did, yesterday. And it was amazing. If you don't like spicy food, just leave out the chili peppers and the end result will still be amazing. Read on for foodporn and my version of the recipe.

What you need:

• chilis
• fresh mint
• yoghurt
• canned tomatoes
• grilled bell peppers or other grilled vegetables (I used leftovers from a ratatouille I made a few days earlier)
• cheese
• nacho's
• avocado
• cherry tomatoes
• cilantro
• garlic
• spring onions
• a lime
• salt
• ketchup 
• a handful of rice
• feta

 What you'll do:

Start by chopping up your spring onions, a good bit of cilantro and garlic and throw all of it in a big pot. After letting all of it simmer for a few minutes, dump in your grilled vegetables, canned tomatoes and rice. This website explains how to grill bell peppers. Just let all of it cook until the rice is cooked through, and then grab your hand blender and mix it all into soup. Season to taste with a squeeze of ketchup, lime juice and a swish of salt.

While this is happening, prepare your mint-chili yoghurt. Chop up a chili pepper and throw it into the yoghurt, along with a bunch of mint. Blend up that shiz and set it aside for later use.

Next up: the condiments! Prepare your avocado, cherry tomatoes, feta, some cilantro and maybe one leftover spring onion in the way you like them, and plate up with the mint-chili-yoghurt.

Line a baking tray with baking parchment and throw on your nachos. Grate cheese over the nachos and sprinkle a finely chopped chili pepper over your concoction. Pop in your oven at about 200°C until the cheese has melted.

Put your prepared dishes on the table and get set for nomz.

Grab your bowl and fill it about halfway with nachos, avocados, cherry tomatoes, feta, cilantro and spring onions.

Now, finish your bowl off with some scoops of your lovely thick tomato soup.

All that's left to do now is to drizzle a tiny of your chili-mint yoghurt on top. NEXT STEP: ENJOY