Mexican Tomato Lime Soup
A tangy hit at Asher Board meetings.


3 garlic cloves, minced or pressed
2 teaspoons ground cumin
1 tablespoon vegetable oil
6 cups tomato juice (46 oz can)
2 cups chopped fresh tomatoes
juice of 1 large lime (about 1/4 cup)
3 tablespoons chopped fresh cilantro
Tabasco or other hot pepper sauce to taste
2 cups coarsely crushed tortilla chips
1 cup grated Monterey Jack chese
cilantro leaves, whole or chopped


In a soup pot on low heat, saute the garlic and cumin in the oil for a minute. Be vareful not to brown the garlic. Stir in the tomato juice, fresh tomatoes, lime juice, and cliantro. 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. Top with the grated cheese and cilantro.




Moosewood Cooks at Home, p. 30