Prep 30 mins
Cook 0 mins
Another great recipe from Mark Bittman. If you want to add a little heat, use ground cayenne. You can also add diced boneless chicken during the last 10 minutes of cooking. You can used canned drained tomatoes in place of fresh.
- 2 tablespoons peanut oil
- 1⁄4 cup minced garlic
- 6 cups chicken stock or 6 cups vegetable stock
- 2 cups cored peeled seeded and diced tomatoes
- 1⁄4 cup freshly squeezed lime juice
- salt and pepper
- Place the peanut oil in the bottom of a large, deep saucepan or Dutch oven and turn the heat to medium.
- Add the garlic and stir. Cook, stirring occasionally, just until garlic becomes blond, about 5 minutes.
- Add the stock and tomatoes and turn the heat to medium-high. Cook, stirring, until the mixture boils, then turn the heat down to medium.
- Stir in lime juice and salt and pepper.
- Taste and add more salt, pepper and lime juice to taste.
Loving both garlic and lime, we knew we'd love this soup, but for sheer deliciousness it exceeded our expectations, so it's certainly a soup I'll be making often, especially since it's so quick and easy to make. Do use the best stock you can in this. I used my Vegetable Stock and added a sliced leek and a minced onion to the garlic (just lovethe yummy blend of those three together). I also added the suggested cooked chicken, making this a wonderful one dish meal which we thoroughly enjoyed with warmed, crusty ciabatta rolls. Made for Ali Baba's Babes for ZWT 5.
A nice, light summer soup. I went with a green theme, using diced tomatillos in place of the tomatoes, added some green chilis, and some minced jalapeno. I also added some shredded roast chicken breast which was great. This was best at room temperature. Next time I will use less oil for frying the garlic, as it ended up floating to the top of the soup.
I made half a recipe, using a single very large tomato and bottled pre-minced garlic. Not having to mince the garlic myself meant there was hardly any work and the process took only about half the 30 min time indicated in the recipe. I did also add the cayenne Susie suggests in her introduction. A wonderful no-fuss light soup!