(Sopa de Lima)
A favorite of the Neely house.
Adapted from Sundays at Moosewood Restaurant
- 1 cup chopped onion
- 4 cloves garlic — pressed
- 1 tablespoon vegetable oil
- 2 chiles — minced
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 3 1/2 cups chopped fresh tomatoes
- 3 cups vegetable broth
- 1/3 cup fresh lime juice
- salt — to taste
To make the soup:
In a medium soup pot, saute the onions and garlic in the oil until the
onions are translucent. Add the chiles, cumin, and oregano, and saute for
a few more minutes. Add the chopped tomatoes and sprinkle with a little
salt. Cover the pot and cook gently until the tomatoes begin to release
their juices. Stir occasionally. This will take longer with winter
tomatoes than with summer ones. Add the stock and simmer, covered, for
about 15 minutes. Add the lime juice and salt to taste.
Serve topped with crumbled tortilla chips. Garnish with finely chopped
cilantro, if desired.