Mexican Lime Tomato Soup

Mexican Lime Tomato Soup
  ... the third try, perfection! ...

In an email, Mary sent the recipe for a Mexican Lime Tomato Soup from the Moosewood on Sunday cookbook.

She asked the question, now will I have time to make it?

We have the time in London to make the soup, I thought.

The question I should have had is, after bringing home the ingredients, will I have the ability to make it correctly. Two tablespoon of cumin just did not work.   That batch hit the drain.

On the second batch, I stayed closer to the actual recipe: 2 teaspoons of cumin.

Mary was right. It is delicious and Rebecca and I were nodding our heads when we finally had the bowl before us, the steaming soup poured over tortilla chips and topped with mozzarella cheese. This soup can be on the table in less than 30 minutes from start to finish, given that the cook doesn't have to make it twice.

Thanks Sunday at Moosewood .

The recipe is below:

Mexican Tomato Lime Soup

3 cloves garlic, minced or pressed
2 teaspoons ground cumin
1 Tablespoon vegetable oil
6 cups tomato juice
2 cups chopped fresh tomatoes
juice of 1 large lime (~ 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 cheese
cilantro leaves, whole or chopped

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. Top with grated cheese and cilantro.

Note: This soup is also delicious chilled. After adding Tabasco, refrigerate for about 1 1/2 hours or until ready to serve. Top with fresh avocado cubes.