criticalcupcake (criticalcupcake) wrote in vegancooking,

mexican tomato lime soup

on a trip to cancun, he had a lime soup that he'd like me to have a go at. I looked up "mexican lime soup" after discovering that he didn't remember any of the ingredients but lime (making the job of finding it seem most pleasant, although my first thought was to come here since so many of you are wonderful with even the vaguest of descriptions- I love this place!) and found a recipe which he thinks is similar (thanks, zaar!). the only difference is that the soup he had included avocado, so I bought a couple and will throw those in also. it sounds delicious- I'm making it tonight.

I'm typing the recipe as I plan on making it- I'll add a link to the original at the end.


3 cloves garlic, minced
2 tsp. ground cumin
1 T vegetable oil
1 (46 oz.) can tomato juice
2 C chopped fresh tomatoes
2 avocados, cored and diced
juice of 1 lime (about 1/4 C)
3 T chopped fresh cilantro
hot pepper sauce, to taste
tortilla chips (I'm using baked)
1 C cheeze, shredded (garnish)

1. in a big pot, over low heat, saute the garlic and cumin in hot oil for 1 minute (don't let the garlic brown).
2. add in the tomato juice, fresh tomatoes, avocado, lime juice, and cilantro; stir to combine.
3. let simmer for several minutes.
4. add hot sauce, salt, and pepper to taste.
5. to serve, put broken up tortilla chips in shallow soup bowls; add soup and top with cheeze.

I found several variations while I was searching but chose to modify this one because it sounded so simple and yummy. it's cold and rainy here, so it's a perfect night for soup!
Tags: ethnic food-mexican, soups (uncategorizable), vegetables-tomatoes
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