Prep 35 mins
Cook 0 mins
From Mexican Cookshelf. I haven't tried this one yet but hope to soon. Posted for ZWT3.
- 2 onions
- 15 large garlic cloves, unpeeled
- 1 tablespoon extra virgin olive oil
- 6 cups vegetable stock or 6 cups chicken stock or 6 cups fish stock
- 1 cup water
- 8 ripe tomatoes, diced
- 1 pinch dried oregano
- 1 fresh green chilies, such as jalapeno or 1 serrano pepper, deseeded and chopped
- 1 pinch ground cumin
- 1⁄2 teaspoon grapefruit, rind of, finely grated
- 1⁄2 teaspoon lime rind, finely grated
- 1⁄2 teaspoon orange rind, finely grated
- 2 limes, juice and zest of
- 1 orange, juice of
- 1 grapefruit, juice of
- salt and pepper
- tortilla chips
- fresh cilantro
- Cut one onion in half without peeling. Peel and finely chop the second onion.
- heat a large heavy-based skillet, add the onion halves and garlic and cook over a medium-high heat until the skins char and the onions are caramelized on their cut sides; the garlic should be soft on the inside. Remove both from the pan and set aside until cool enough to handle.
- Meanwhile, heat the oil in a pan and lightly sauté the remaining onion until softened. Add the stock and water and bring to a boil. Reduce the heat and simmer for a few minutes.
- Peel the charred onion and garlic. Chop coarsely. Add to the soup. Add tomatoes, chili, oregano and cumin. Cook for 15 minutes, stirring occasionally.
- Add the citrus rind, season to taste with salt & pepper. Simmer 2 additional minutes. Remove from heat and stir in the lime flesh and citrus juices.
- Ladle into soup bowls, garnish with tortilla chips and fresh cilantro. Serve immediately.