Recipe from Light Basics Cookbook

Simple Mexican Soup with
Tomato, Onion, and Cilantro
(Makes 4 servings)

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.

Light Basics Cookbook
By Martha Rose Shulman
HarperCollins Publishers

Ingredients:

2 quarts good-quality de-fatted chicken or garlic stock
2 fresh spearmint sprigs
1 medium-size white onion, peeled and finely chopped
1 garlic clove, peeled and minced or pressed
1 jalapeño 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

Directions:

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.