Recipe by lucero
"This soup is a derivative of the garlic soup served in Spain, but with no eggs, and a Mexican kick! Definitely a good choice to cure colds and on a winter night."
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baguette, cut into 1/4 inch slices
tomatoes, seeded and finely chopped
fresh poblano chile pepper, seeded and minced
salt to taste
OMG, this was just what I needed on a cold day. It was lovely and quick to cook. I did add 1 T of sweet (not hot) paprika, 1/2 tsp cayenne pepper and 1/4 tsp cumin to shake it up a bit. Delicious!
Really nice when you have a cold. Not quite as good the next day, next time I will reduce to make less.
Excellent soup. I added cumin as did one other reviewer, but I add cumin to vanilla ice cream. Great recipe Lucero. Thanks for sharing.
This soup is a great way to use up abundant garlic that is available on farms in the Northeast right now. Like another reader, I added about a half teaspoon of cumin to give it a little more flavor. To save time, toasting the bread in the toaster would work fine, as would chopping the garlic in the food processor. A very good, comforting soup!
Yum! I served this without the bread to cut back on carbs. I also didn't use a chile pepper as I can't really handle spicy food, instead I added just a dash of tabasco sauce. I also added chicken meat to make it more substantial but it didn't really add anything so I won't use that next time. I used homemade chicken broth because it constitutes the main volume of this recipe so wouldn't use a storebought stock. I ended up having two servings! very nice as a starter or just a light meal or lunch. I'll definitely make it again :)
* Percent Daily Values are based on a 2,000 calorie diet.
Sopa de Ajo Mexicana (Mexican Garlic Soup)
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 184
** Calories from Fat: 49
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