Tomato noodle soup (Sopa de fideo)

1. Blend the tomatoes with the onion, garlic and a little stock until smooth and pass through a sieve.

2. Heat the oil in a pot, add the fideo noodles and fry, stirring constantly, for 2-3 minutes until golden – careful, they burn quickly.

3. Pour the tomato purée over the toasted noodles (it will sizzle!) and cook, stirring, for 2 minutes.

4. Pour in the chicken stock, season with salt and simmer gently for 8-10 minutes until the noodles are tender.

5. Adjust the salt; don't let the soup get too thick, as the noodles keep soaking up liquid as it stands.

6. Serve hot, with lime, avocado or a little crumbled fresh cheese if you like.

Tip: This is Mexican children's favourite soup – toasting the noodles gives it its typical nutty flavour, so don't skip that step.