Mexican Tomato Lime Soup
From midgelet 15 years ago
- 15 minutes to make
- Serves 6
easy and quick: a hot or chilled version
Ingredients
- 3 cloves garlic, pressed shopping list
- 2 teaspoons ground cumin shopping list
- 1 tablespoon vegetable oil shopping list
- 46 ounces tomato juice shopping list
- 2 cups chopped fresh tomatoes shopping list
- 1/4 cup lime juice shopping list
- 3 tablespoons chopped fresh cilantro shopping list
- Tabasco or other hot pepper sauce, to taste shopping list
- 2 cups baked tortilla chips, coarsely crushed shopping list
How to make it
- In a soup pot on low heat, saute the garlic and cumin in the oil for a minute.
- Becareful not to brown the garlic.
- Stir in the tomato juice, fresh tomatoes, limejuice, 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.
- 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.
People Who Like This Dish 4
- momo_55grandma Mountianview, AR
- choclytcandy Dallas, Dallas
- rosiek Waterloo, CA
- sparow64 Sweetwater, TN
- midgelet Whereabouts, Unknown
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The Rating
Reviewed by 2 people-
awsome soup thanks bunches
momo_55grandma
in Mountianview loved it
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i love this recipe...can't wait to try.
sparow64
in Sweetwater loved it
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