I don’t know about where you are, but here in Portland the weather can’t make up its mind. It is seesawing between lovely warm spring rain and freezing winds out of a clear sky. So, a nice soup that is good cold or hot is not remiss.
Hey, look at this! Tortilla and Tomato, good hot or cold, Soup!
Tortilla and Tomato Soup
(adapted for fasting from Culinary in the Desert, who adapted it from the Veg Times)
Serves 2
3/4 cups chopped onion
2 garlic cloves, minced
1 can fire-roasted diced tomatoes (or, you know, regular diced tomatoes)
1 cup vegetable broth
1 cup frozen corn kernels
2 6″ corn tortillas, cut into quarters
1 1/2 tablespoons chopped cilantro
1/2 teaspoon cayenne pepper sauce
In a large saucepan, mix onion, garlic, tomatoes, and vegetable broth. Bring to a simmer and cook for 20 minutes. Stur in frozen corn and tortillas. Bring mixture to a boil, cover, reduce heat and simmer until the tortillas begin to break down, about 15 minutes. Stir in cilantro and cayenne pepper sauce – season to taste with salt and pepper.
