This recipe from Barbara Hooper makes a fantastic kick-off to a Mexican feast.
Put all of List A in food processor and blend. Put in pot and add 2 Tbsp. olive oil. Simmer 5 minutes. Add 1 cup veggie stock. Cook 15 minutes. If not using corn chips, prepare tortillas as follows: slice into 1 1/2 cm.-wide slices. Slice strips in half again. Fry in butter or vegetable oil, and add a little salt. To assemble soup:
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