Bobby Flay'S Mesa Grill Tomato-Tortilla Soup - cooking recipe

Ingredients

2 tablespoons olive oil
1 medium red onion, coarsely chopped
2 garlic cloves, chopped
1 cup dry white wine
8 overly ripe beef steak tomatoes, seeded and coarsely chopped
water
1/4 teaspoon cayenne pepper
salt & freshly ground black pepper
chopped cilantro
diced avocado
grated white cheddar cheese
fried tortilla

Preparation

1. Heat oil in a medium sauce pan over high heat. Add onions and cook until soft, add the garlic and cook for 30 seconds. Add the wine and cook until reduced by half. Add the tomatoes and enough water just to cover the tomatoes. Bring to a boil, lower heat to medium and simmer until tomatoes are very soft and start to break down, approximately 30 minutes.
2. Carefully transfer the mixture to a food processor and process (in batches if needed) until smooth. Return to the saucepan, season with cayenne, salt and pepper and cook for 5 minutes. Ladle into bowls and garnish with cheese, avocado, cilantro and a few fried tortillas.