Recipe By : Moosewood Restaurant Cooks at Home
Serving Size : 6 Preparation Time :0:15
Categories : Mexican Soups, Stews & Chilis
Amount Measure Ingredient -- Preparation Method
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3 cloves garlic -- pressed
2 teaspoons ground cumin
1 tablespoon vegetable oil
46 ounces tomato juice
2 cups chopped fresh tomatoes
1/4 cup lime juice
3 tablespoons chopped fresh cilantro
Tabasco or other hot pepper sauce -- to taste
2 cups baked tortilla chips -- coarsely crushed
In a soup pot on low heat, saute the garlic and cumin in the oil for a
minute. Be careful not to brown the garlic. Stir in the tomato juice,
fresh tomatoes, lime juice, and cilantro. Bring to a simmer and continue
to cook for several minutes. Add Tabasco to taste.
Place the tortilla chips in large, shallow soup bowls, and ladle the soup
over them.
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NOTES : This soup is also delicious chilled. Saute the garlic and cumin as
described. Add the tomato juice, tomatoes, lime juice, cilantro and
Tabasco, and refrigerate for about 1 1/2 hours or until ready to serve.
Omit the tortilla chips and top with cubes of fresh avocado.
