Recipe #108: Sopa de Cinco de Mayo (Cinco de Mayo Soup)

Recipe #108: Sopa de Cinco de Mayo (Cinco de Mayo Soup)

Happy Cinco de Mayo, everybody!

Ingredients

  • Happy Cinco de Mayo, everybody!
  • Here in the States, it's a celebration of Mexican heritage and culture. People of Mexican descent celebrate by having parades, mariachi music, dancing, and other festivities, although you don't have to be Mexican-American to celebrate the holiday. Cinco de Mayo is observed by many Americans regardless of ethnic origin, in much the same way as holidays like St. Patrick's Day, Oktoberfest, and the Chinese New Year are celebrated here in the States. To many Americans, it's simply become a good excuse to party. :) Dos cervezas, por favor, and some Mexican food to go along with it. ;)
  • Cinco de Mayo Soup
  • I created this soup recipe in honor of Cinco de Mayo. Although this recipe does contain traditional Mexican ingredients, I just want to make it clear that it's not actually a traditional soup that's eaten by Mexicans on Cinco de Mayo. ;) However, if people want to adopt it as part of their Cinco de Mayo meal, that's perfectly fine by me. :-D
  • Ingredients:
  • 1 Tbsp. extra virgin olive oil
  • 2 c. yellow onions, diced (about 2 small onions)
  • 4 Tbsp. garlic, finely minced (about 8 large cloves)
  • 1/4 c. celery, chopped into 1/z" pieces
  • 8 large vine-ripened tomatoes, diced
  • 4 Tbsp. tomato paste
  • 8 Tbsp. fresh (Mexican) basil, finely minced (about 20-24 gigantic basil leaves)
  • 1/2 tsp. ground clove
  • 2 tsp. dried (Mexican) oregano
  • 1 Tbsp. mild Mexican chili powder (or if you like it very mild, add only 1/2 Tbsp. instead)
  • 4 tsp. ground cumin
  • 1 tsp. salt
  • 1/2 tsp. ground black pepper
  • 1/8 tsp. ground cayenne pepper
  • 1 c. fresh cilantro, tightly packed & finely minced
  • 8 c. water (or vegetable broth)
  • juice of 2 limes
  • 2 large ears of fresh corn, shucked, cleaned, and rinsed
  • Garnish Ingredients:
  • low-fat cheddar or Monterey Jack cheese, shredded (about 1 Tbsp. per person)
  • nonfat yoghurt or low-fat sour cream (optional)
  • fresh cilantro, finely minced
  • baked tortilla chips
Read the whole recipe on Cooking with Corey