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home > recipes > soups > mexican tomato lime soup
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.

Mexican Tomato Lime Soup


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keyword: mexican
keyword: tomato
ethnicity: mexican
recipes for soups
recipes by rcoen
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(posted November 15, 2008)

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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