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Tomato Lime Soup, Mexican (D/P, TNT)
Source: "Moosewood Restaurant Cooks at Home"
Serves: 6

3 garlic cloves, minced or pressed
2 tsp. of ground cumin
1 tablespoon vegetable oil (I use canola, sometimes olive)
6 cups tomato juice (46 ounce can)
2 cups chopped fresh tomatoes (or canned)
Juice of 1 large lime (about 1/4 cup)
3 tablespoons chopped fresh cilantro (which I leave out because I hate even after all my years in Miami)
Hot pepper sauce (which I also leave out due to my tongue condition")

For Garnish:
2 cups crushed tortilla chips
1 cup grated Monterey Jack cheese (or cheddar, soy versions OK too)
Cilantro leaves, whole or chopped (again, I never do that)
Dollop of sour cream (real or soy, this is my addition in any case)

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

Stir in the tomato juice, chopped tomatoes, lime juice, and cilantro. Bring to a simmer and continue to cook for several minutes. Add hot pepper sauce to taste.

Place crushed chips in large shallow soup bowls, and ladle the soup over them. Top with grated cheese, cilantro and dollop or sour cream.

Poster's Notes:
This is my favorite easy, last minute, 5-second meal. A soup hearty enough to be a meal, maybe with a salad, kind of thing you can even serve to last-minute company and still make them joyous (I haven't actually looked the recipe in years, I just do it, so this will be interesting).

I just really want to stress that I have done this many times as the soy version and it's still great.

Posted by Jenni Person

Nutritional Info Per Serving: N/A