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Name:Mexican Tomato Lime Soup Contributor:Jack Tavares
Description:Fast and Easy Tomato Lime Soup. A mexican version of gazpacho. Posted:2008-05-09
Key words:Tomato lime gazpacho soup Category:Soups
ID:858 Updated:2008-05-09 14:12:00
3 garlic cloves, minced or crushed
3 teaspoons ground cumin
1 tablespoon vegetable oil
2 cups chopped fresh tomatoes
6 cups tomato juice (46 oz can)
juice of 1 large lime (about 1/4 cup)
3 tablespoons chopped fresh cilantro
Tabasco or other hot sauce to taste

2 cups coarsely crushed tortilla chips
1 cup grated Monterey Jack cheese
cilantro leaves, whole or chopped
Preparation:In a soup pot on low heat, saute the garlic and cumin for a minute. Be careful not to brown the garlic.
Stir in 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 pour soup over them. Top with grated cheese ane cilantro.
Notes:Tomatoes are in season now (May) here (Cairo). It used no tomato juice. I used about 1.5 kilos of fresh tomatoes. Chopped them and whirled them in a blender until they were pureed, but still with recognizable pulp.

I used an entire head of garlic, instead of 3 cloves. (Garlic in Egypt is rather mild and we like a lot of garlic, so)

I used Sri Racha. A big squirt.

We had it hot for dinner, and then cold as leftovers.

Goes well as a first dish, or with a caprese salad.

I recommend a Rioja Rose (don't laugh until you have had a good spanish rose) or a lager, with lime.

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