Mexican Tomato Lime Soup

3 cloves garlic, minced or pressed

2 tsp ground cumin

1 Tbl vegetable oil

6 cups tomato juice (46-oz can)

2 cups fresh tomatoes, chopped

1/4 cup fresh lime juice (1 large lime)

3 Tbl chopped fresh cilantro (optional)

Tabasco or other hot pepper sauce or cayenne to taste

2 cups coarsely crushed tortilla chips

1 cup grated Jack cheese

In a soup pot on low heat, sauté the garlic and cumin in the oil for a minute. Be careful not to brown the garlic. Stir in the tomato juice, fresh tomatoes, lime juice and optional cilantro. Bring to a simmer and continue to cook for several minutes. Add Tabasco to taste.

Place the tortilla chips in soup bowls, ladle soup over them and top with grated cheese.