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      RECIPE TITLE "Simple Mexican Soup with Tomato, Onion, and Cilantro"
     excerpted from Light Basics Cookbook Copyright © 1999 by Martha Rose Shulman

    yields Serves 4 time-- difficultyeasy

    I learned this recipe when I was working on my book Mexican Light. It's so easy and delicious that I can't bear to leave it out of this collection too. The flavors of the mint, lime, chile, and cilantro are wonderful, and the soup is thrown together in no time.


    2 quarts good-quality de-fatted chicken or garlic stock (page 155 or 157)
    2 fresh spearmint sprigs
    1 medium-size white onion, peeled and finely chopped
    1 garlic clove, peeled and minced or pressed
    1 jalapeno chile, seeded if desired and finely chopped
    1 pound firm, ripe tomatoes, peeled, seeded, and finely chopped
    1/2 cup chopped fresh cilantro leaves
    Salt to taste
    1 small avocado, pitted, peeled, and finely chopped
    2 limes, cut into wedges, for serving


    1.Combine the stock, spearmint, onion, garlic, and chile in the soup pot or saucepan and bring to a boil. Boil for 5 minutes, then add the tomatoes and cilantro. Reduce the heat to low, simmer for another 5 minutes, and remove from the heat. Taste. Is there enough salt? Adjust the seasoning.

    2.Place a spoonful of chopped avocado in each bowl, ladle in the soup, and serve with lime wedges to be squeezed into the soup if people wish.

    Variation: Crumble toasted tortillas into each bowl of soup just before serving.

    Per Serving:
    11.0 gm total fat
    0 gm saturated fat
    163 calories
    7.8 gm carbohydrates
    9.3 gm protein

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