June Gloom in July

Last month I mentioned that once I had my computer back I would post a recipe for Spicy Tortilla Soup - a recipe that was intended to be posted during our long and dreary June Gloom episode. But then "the crash" occurred and June came and went and so did the gloomy weather. I began to think that I was crazy for considering a blog post for a soup recipe in the midst of summer, especially after last week's little heat spell. Fortunately, the heat has dissipated and sunny San Diego has returned to its weather of typical coastal haze. So... I thought I might be able to get away with posting my June Gloom Soup recipe even though it's a bit delayed.






Spicy Tortilla Soup
This soup is actually one that could be served year round - nothing particularly designates it to a specific season. It's rather light and brothy and is a good warm summer soup - if there is such a thing. The soup is a bit spicy, which can be adjusted to your own taste, and as usual is very basic and easy to make. It is really all about the toppings -fresh baked tortilla chips, ripe avocado, fragrant cilantro, creamy goat cheese and a squeeze of lime makes up the true essence of this tasty soup.


Serves 6

Ingredients

Tortilla Strips
6 corn tortillas, cut into strips
1 teaspoon olive oil
1/2 teaspoon salt

Soup
2 tablespoons olive oil
1 yellow or white onion, finely diced
3 cloves garlic, minced
1 jalepeno, seeds and core removed, minced
1/2 teaspoon ground cumin
1 teaspoon chili powder
14 ounces crush tomatoes
8 cups homemade vegetable stock (or 5 cups store bought and 3 cups water)
1 bunch fresh cilantro
1-2 ripe avocados, cut into slices or bite size pieces
4 ounces goat cheese
2-3 limes, cut into wedges
salt
fresh ground pepper


Preheat the oven to 350 degrees F. Toss the tortilla strips with the olive oil and salt on a large baking sheet. Bake until golden, about 15 minutes.
In a large heavy bottom saucepan heat the olive oil over medium heat. Add the onions and season with salt and pepper. Cook until translucent, about 5 minutes. Add the garlic, jalepeno, cumin and chili powder and cook for 1 minute more. Add the tomatoes, and 1 cup of stock and cook for 5 minutes over medium/low heat. Turn off the heat and puree with a hand held food blender, until smooth. Add the remaining stock, season with a bit more salt and pepper and bring everything to a simmer over medium heat. Let the soup simmer without a lid for 20-30 minutes. Taste for spiciness. You can add more chili powder if you want a spicier soup.
Serve the hot soup in individual bowls and top with a handful of the tortilla strips, a sprig of cilantro, chunks of avocado, and a tablespoon or so of goat cheese. Squeeze a wedge of lime over the soup, if desired.