A tortilla soup is positively perfect for any Mexican themed celebration (think Cinco de Mayo!) but it's also a great go-to meal for the summertime.
Ok, you might be thinkiing, soup in the summer? But trust us, this is fresh recipe from Chef Rande Gerber is to die for and a great choice for a late night dinner in the backyard after the sun goes down.
4 tortillas (each), cut into strips
4 cloves of garlic, chopped
1 onion, pureed in a blender
8 tomtatos, pureed in a blender
3 roasted poblano chiles, chopped
3 jalapenos, seeded and chopped
1 tablespoon of white pepper
1 bay leaf
6 cups of chicken stock
1/4 of a bunch of cilantro, chopped (about a handful)
lemon juice (to taste)
Queso Fresco (fresh cheese)
Sauté tortilla strips and garlic in olive oil until the garlic and tortillas are toasted (about 6 minutes).
Add the onion puree to the tortillas and garlic, and cook for 5 minutes over low heat.
Add the remainder of the ingredients to the soup and cook over medium heat for 45 minutes, making sure to skim any fat off the top of the soup as it cooks.
Finish soup with lemon juice, salt, and pepper.
Pour into bowls and garnish with tortilla strips, avocado, queso fresco (fresh cheese), and shaved radish.
4 - 6