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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 6 |
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easy and quick: a hot or chilled version Ingredients:
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 |
Directions:
1. In a soup pot on low heat, saute the garlic and cumin in the oil for a minute.
2. Becareful not to brown the garlic.
3. Stir in the tomato juice, fresh tomatoes, limejuice, and cilantro.
4. Bring to a simmer and continue to cook for several minutes.
5. Add Tabasco to taste.
6. Place the tortilla chips in large, shallow soup bowls, and ladle the soup over them.
7. NOTES : This soup is also delicious chilled. Saute the garlic and cumin as described.
8. Add the tomato juice, tomatoes, lime juice, cilantro and Tabasco, and refrigerate for about 1 1/2 hours or until ready to serve.
9. Omit the tortilla chips and top with cubes of fresh avocado.
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