Zesty Mexican-style Tomato and Cumin Soup
Eat the heat to beat the heat...that's what they say. This will give you the heat you need to dispell the drudgery of the summer kitchen and a bit of the day's heat.
2 medium onions, peeled and chopped
2 cloves garlic
1 small jalapeño pepper
1 can garbanzo beans, unrinsed and undrained
1 can Zesty Mexican-style diced tomatoes
1 can vegetable stock or broth
1 teaspoon chili powder
2 Tablespoons fresh parsley, chopped
1 teaspoon cumin seed, toasted
salt and pepper as needed
sour cream for topping
Peel and chop the onions and a big clove of garlic and place in a sauté pan.
Remove top and seeds from the jalapeño, dice finely and add to the onions and garlic and sauté slowly in some olive oil.
Add in a can of garbanzos and continue to cook slowly until the onion is translucent - ten minutes or so.
Pour in the can of tomatoes, the vegetable stock, chili powder and a handfull of chopped fresh parsley if you have some.
Bring to a gentle boil and continue to cook for another five minutes.
Meanwhile pop a dry frying pan on to heat and put in the cumin seeds and let them toast for a few minutes. (Watch carefully in case they burn removing the seeds from the heat just as they turn a darker brown and smell lovely.)
Check and add salt and/or pepper if necessary.
Ladle into bowls and sprinkle with the cumin seeds and a dollop of sour cream.
Serves 6 as a starter.
adapted from peterssoup.bl by Jennifer.
My photo is too large so I will have to add it later. The recipe from a blog site and has potato instead of garbanzos and no jalapeños or chili powder. Spice is the variety of life and this soup will add to that variety!