Tomato, Lime, and Garlic Soup; Quesadillas with Scallions

By Ira 

This is the Mexican version of tomato soup and cheese sandwiches. The soup is filled with garlic and lime and is delicious.

Both these recipes are adapted from How to Cook Everything by Mark Bittman

Tomato, Lime, and Garlic Soup

  • 2 tablespoons peanut oil / butter/ other oil
  • 1/4 cup minced garlic (a little bit more than a head)
  • 4 cups chicken, beef, or vegetable stock
  • 1 26-ounce box / can Chopped tomatoes
  • 1/4 cup freshly squeezed lime juice (or more to taste)
  • salt and pepper

In a Dutch oven or a large saucepan over medium-low heat, add the oil, than add the garlic.

Cook stirring for about 5 minutes but do not burn.

Then add the stock and tomatoes, turn the heat up to medium-high and bring to boil.

Reduce the heat to low, then add the lime juice, salt and pepper. Taste and adjust the seasonings and the lime juice (I added an extra tablespoon of lime juice).

Quesadillas with Scallions

In a skillet over medium heat, add a flour tortilla, then add 1/4 to 1/2 cup Monterey Jack or Cheddar cheese (or a combination), top with 3 finely sliced scallions, then 1 or 2 tablespoons salsa of your choice. Top with another tortilla.

Flip when the tortilla starts to brown. Do the same for the the other side.Cut into wedges and serve.

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