Green soup with hazelnuts recipe
 This fiery soup is the perfect start to a Mexican-inspired dinner party; serve with a shot of tequila. Salud! 2 tbsp olive oil2 onions, finely chopped2 garlic cloves, finely chopped 2 green jalapeño chillies, finely chopped 1 thick slice stale bread, crusts removed and finely chopped1 pinch cayenne pepper100g/3½ oz roasted and skinned hazelnuts 1 litre/1¾ pints chicken stock500g/1lb2oz spinach 250g/9oz watercress salt and freshly ground black pepper 2 tbsp olive oil 2 onions, finely chopped 2 garlic cloves, finely chopped 2 green jalapeño chillies, finely chopped 1 thick slice stale bread, crusts removed and finely chopped 1 pinch cayenne pepper 100g/3½ oz roasted and skinned hazelnuts 1 litre/1¾ pints chicken stock 500g/1lb2oz spinach 250g/9oz watercress salt and freshly ground black pepper 1 soft tortilla, cut into strips 2 tbsp olive oil2 baby corn, thinly sliced 1 avocado, peeled , stoned and thinly sliced1 jalapeño chilli, thinly sliced 1 lime, juice only1 spring onion, thinly sliced50g/2oz crumbled cheddar or feta 1 tbsp soured cream 1 soft tortilla, cut into strips 2 tbsp olive oil 2 baby corn, thinly sliced 1 avocado, peeled , stoned and thinly sliced 1 jalapeño chilli, thinly sliced 1 lime, juice only 1 spring onion, thinly sliced 50g/2oz crumbled cheddar or feta 1 tbsp soured cream Method Heat the olive oil in a frying pan over a medium heat. Add the onions, garlic and jalapeño chillies and fry gently for 3–4 minutes, until softened. Add the bread, cayenne pepper, hazelnuts, chicken stock, spinach and watercress. Bring the mixture to the boil, then reduce the heat and simmer for 3 minutes, or until the greens have softened. Transfer the mixture to a food processor or blender and blitz until smooth. Season with salt and pepper. Fry the tortilla strips in a tablespoon of olive oil, until golden and crisp. Drizzle the baby corn in some olive oil and grill for 2 minutes, until slightly charred. Mix together the baby corn, avocado, jalapeño chilli, lime juice, spring onion and cheese. Spoon the soup into four bowls, top with the mixture, tortilla strips and soured cream and serve. Heat the olive oil in a frying pan over a medium heat. Add the onions, garlic and jalapeño chillies and fry gently for 3–4 minutes, until softened. Add the bread, cayenne pepper, hazelnuts, chicken stock, spinach and watercress. Bring the mixture to the boil, then reduce the heat and simmer for 3 minutes, or until the greens have softened. Heat the olive oil in a frying pan over a medium heat. Add the onions, garlic and jalapeño chillies and fry gently for 3–4 minutes, until softened. Add the bread, cayenne pepper, hazelnuts, chicken stock, spinach and watercress. Bring the mixture to the boil, then reduce the heat and simmer for 3 minutes, or until the greens have softened. Transfer the mixture to a food processor or blender and blitz until smooth. Season with salt and pepper. Transfer the mixture to a food processor or blender and blitz until smooth. Season with salt and pepper. Fry the tortilla strips in a tablespoon of olive oil, until golden and crisp. Drizzle the baby corn in some olive oil and grill for 2 minutes, until slightly charred. Fry the tortilla strips in a tablespoon of olive oil, until golden and crisp. Drizzle the baby corn in some olive oil and grill for 2 minutes, until slightly charred. Mix together the baby corn, avocado, jalapeño chilli, lime juice, spring onion and cheese. Spoon the soup into four bowls, top with the mixture, tortilla strips and soured cream and serve. Mix together the baby corn, avocado, jalapeño chilli, lime juice, spring onion and cheese. Spoon the soup into four bowls, top with the mixture, tortilla strips and soured cream and serve.