• 125g leeks, diced 
• 600g ripe tomatoes, diced 
• 1 pasilla chilli, de seeded and cut into small pieces  
• 3 tbsp oil
• 10 cloves garlic, peeled & thinly sliced 
• 500ml chicken broth 
• Pinch sugar (optional)

Garnish

• Avocado
• Coriander
• Crispy garlic

1. Heat the oil in a small pan and fry the garlic over a medium low heat until lightly browned and crispy, use a slotted spoon and put them on paper towel to remove excess oil. Make sure you don’t burn the garlic otherwise they’ll be bitter
2. Reserve half of the garlic oil then fry the leeks in the remaining oil for a few minutes until softened
3. Add the pasilla chilli and fry for 30 seconds then add the tomatoes and cook for a minute
4. Add the chicken broth, cover with a lid and simmer for 15-20 minutes then blend until smooth
5. Season to taste with salt and pepper. If it’s acidic, add a sprinkle of sugar to help balance it
6. Serve in a bowl and garnish with the avocado, coriander, some crispy garlic and a little garlic oil