Mexican Tomato Lime Soup
3 garlic cloves, minced or pressed
2 tsp ground cumin
1 tblsp oil
6 cups tomato juice
2 cups chopped, fresh tomatoes from the Market
juice of 1 large lime (¼ cup)
3 tblsp chopped fresh cilantro
Tabasco or other hot pepper sauce to taste or add one seeded, chopped jalapeno when sauteing
In a soup pot on low heat, saute the garlic and cumin (and jalapeno) in oil for a minute – don’t brown. Stir in tomatoes, lime, and cilantro. Simmer for several minutes. Add Tabasco, if using.
2 cups coarsely crushed tortilla chips
in six shallow soup bowls and ladle soup over them. Top with
1 cup grated Keener cheese (or Monterey Jack) and cilantro
To make cold soup, after sauteing the garlic and cumin, add the juice, fresh tomatoes, lime and Tabasco. Refrigerate for about 1 ½ hours. Use fresh avocado in place of the tortilla chips and cheese.
From Kathleen Russell