Mexican Soup With Tomato, Onion And Cilantro Recipe - Cooking Index
Mexican Soup With Tomato, Onion And Cilantro Recipe - Cooking Index
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Courses: Soup| 2 | Defatted chicken stock | |
| 2 | Fresh spearmint sprigs | |
| 1 | White onion - peeled, and (medium) | |
| Finely chopped | ||
| 1 | Garlic clove - peeled, minced | |
| 1 | Jalapeño pepper - seeded, if desired, | |
| And finely chopped | ||
| 1 lb | 454g / 16oz | Firm ripe tomatoes - peeled, seeded, |
| And finely chopped | ||
| 1/2 cup | 8g / 0.3oz | Chopped fresh cilantro leaves |
| Salt - to taste | ||
| 1 | Avocado - pitted, peeled, (small) | |
| And finely chopped | ||
| 2 | Limes - cut into wedges |
Combine stock, mint, onion, garlic and pepper in a soup pot or saucepan; bring to a boil. Boil for 5 minutes, then add tomatoes and cilantro. Reduce heat to low; simmer for another 5 minutes. Remove from heat. Add salt to taste.
Divide chopped avocado among 4 bowls. Ladle soup over avocado. Serve with lime wedges.
This recipe yields 4 servings.
Source:
Susan Wolfe on the http://www.eclix.net Food BB
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