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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 5 |
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My family loves this soup. Very refreshing and good Tex-Mex flavor. Good served with polenta. Adapted from a Moosewood recipe. Ingredients:
3 cloves garlic, minced |
2 teaspoons ground cumin |
1 tablespoon vegetable oil |
1 (46 ounce) can tomato juice |
2 cups chopped fresh tomatoes |
1 large lime, juice of (1/4 cup) |
3 tablespoons chopped fresh cilantro |
hot pepper sauce, to taste |
tortilla chips |
1 cup shredded monterey jack cheese |
Directions:
1. In a big pot, over low heat, saute the garlic and cumin in hot oil for 1 minute (don't let the garlic brown).
2. Add in the tomato juice, fresh tomatoes, lime juice, and cilantro; stir to combine.
3. Let simmer for several minutes.
4. Add hot sauce, salt, and pepper to taste.
5. To serve, put broken up tortilla chips in shallow soup bowls; add soup and top with Monterey Jack cheese.
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