Salsa Soup

Photo: Bobbi Renee Hass-Burleson

Ingredients

cup olive oil

2 cups chopped onions

cup chopped carrots

1 tablespoon minced garlic

1 teaspoon salt

teaspoon cayenne pepper

4 cups vegetable or chicken stock

4 pounds tomatoes peeled, chopped

(or two 15-oz cans tomatoes)

4 teaspoons lime juice

2 ripe avocados

cup sour cream

cup heavy cream

4 teaspoons lime juice

teaspoon salt

Green onion curls or chopped cilantro

Tortilla chips

Preparation

In a large saucepan, saute the onions, carrots, and garlic in the oil over medium heat until soft - about 10 minutes. Mix in the salt and cayenne. Pour in the stock, bring to a boil, then reduce heat and simmer for 30 minutes. Increase the heat to high, add tomatoes, and cook for 10 minutes. Cool slightly, then puree and refrigerate.

To make avocado cream: Blend avocados with sour cream, heavy cream, lime juice, and salt.

When ready to serve, stir in lime juice, adjust seasoning, and ladle into bowls. Gently spoon in the avocado cream and top with the onion or cilantro. Serve with tortilla chips.

Comments: This fine Mexican soup is served cold as a first course - with tortilla chips - to 6 people.