Mexican Tomato Lime Soup

Serves 10

3 cloves garlic, minced
2 t cumin
1 T olive oil
6 c tomato juice (campbell’s is fine)
2 c chopped fresh tomatoes
-or-
1 box Pomi crushed tomatoes
1 bag frozen corn
¼ c lime juice (1 large lime)
3 T chopped cilantro

Various Enhancing Toppings:

Tobasco sauce
Salsa
Tortilla chips
Grated cheese
Sour cream
Sliced radishes

  1. Saute garlice and cumin in oil for 1 min, being careful not to burn the garlic.
  2. Stir in tomato juice, fresh or boxed tomatoes, and corn. Simmer and cook several minutes.
  3. 10 minutes prior to serving add lime juice and cilantro.
  4. Serve with additional cilantro and various toppings.