Mexican Tomato Lime Soup

submitted by rcoen

Serves 6.

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

In a soup pot on low heat, saute the garlic and cumin in the oil for a minute. Be
careful not to brown the garlic. Stir in the 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
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.



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