2 tablespoons olive oil
1 tablespoon chopped garlic
2 onions chopped
2 celery stalks chopped
1 jalapeno pepper minced
1 teaspoon chili powder
1/2 teaspoon cumin
1 can tomatoes - (28 oz) cut and drained,
with juice reserved
1/2 cup corn (preferably fresh)
1 tablespoon sliced basil in thin ribbons, (chiffonade)
1 avocado chopped
2 teaspoons lime juice
In a medium saucepan, saute garlic, onions, jalapeno pepper, and celery in the olive oil for about 5 minutes. Add tomato pieces, chili powder, and cumin, and cook down over medium heat for about 10 minutes, stirring often. Add corn, basil, reserved tomato juice, and stock, bring to a boil, then reduce heat and simmer 15 minutes.
Serve hot to 6 people as complete lunch - or as a substantial first course.
Comments: A wonderfully tasty, quick, low calorie, and filling soup - fit for Montezuma after a hard day at the sacrificial altar.