3 cloves garlic — pressed
2 teaspoons ground cumin
1 tablespoon vegetable oil
46 ounces tomato juice
2 cups chopped fresh tomatoes
1/4 cup lime juice
3 tablespoons chopped fresh cilantro
Tabasco or other hot pepper sauce — to taste 2 cups baked tortilla chips — coarsely crushed
In a soup pot on low heat, saute the garlic and cumin in the oil for a minute. Be careful not to brown the garlic. Stir in the tomato juice, fresh tomatoes, lime juice, and cilantro. Bring to a simmer and continue to cook for several minutes. Add Tabasco to taste.
Place the tortilla chips in large, shallow soup bowls, and ladle the soup over them.