Brittany kicks off her evening with a spicy Mexican soup on Come Dine With Me Dorset
Heat 1 cm of oil in a frying pan and fry the tortilla strips in batches until golden. Drain on kitchen paper.
Pour off all but a thin coating of the oil and fry the garlic and onion until golden. Squeeze out the excess oil then set aside. Fry the chillies in the remaining oil then drain on kitchen paper.
Tip the onion mixture and tomatoes into a blender the blitz until smooth. Fry the paste for 10 minutes to thicken then add the stock and simmer for 30 minutes.
Divide the cheese and avocado between soup bowls and pour the soup on top. Garnish with the crispy tortillas and crumble over the fried chillies. Serve with lime wedges and coriander to garnish.
Please note this recipe is the contestant's own and has not been tested professionally. Like the Come Dine With Me contestants, you could be creating a culinary delight or dining disaster, so switch on your ovens and be bold.
Adapted from 'Mexico One Plate at a Time' by Rick Bayless
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