TORTILLA SOUP:

This recipe from Barbara Hooper makes a fantastic kick-off to a Mexican feast.

Ingredients:

• List 1: 1 can tomatoes
• 1/4 onion, chopped
• 3 cloves garlic
• 1 bunch cilantro (1/2 of the store-sized bunch)
• 1 fresh tomato, chopped
• List 2: 2 Tbsp. olive oil
• feta cheese
• 1 cup veggie stock
• corn tortillas (or corn chips)
• 1 1/2 avocadoes
• sour cream / cilantro leaves

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:

• Put soup into wide bowls
• Add tortillas (or corn chips)
• Add crumbled feta cheese
• Add sliced avocados (arrange in spiral)
• Add 1 tsp. sour cream on top
• Use cilantro leaves as garnish

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