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Lime Soup (Sopa de Lima)


  • 3-4 Tablespoons olive oil
  • 1-2 medium onions, chopped coarsely
  • 4-6 garlic cloves, minced or pressed
  • 1 teaspoon ground cumin
  • ½ teaspoon oregano
  • black pepper to taste
  • 1-2 fresh jalapeno or serrano peppers, chopped finely
  • 3-4 medium tomatoes, chopped (roughly 4 cups)
  • 3 cups vegetable stock
  • 1-2 limes
  • Grated Monterrey Jack cheese and cilantro, both optional.


  1. In a large pot, saute the onions, garlic, and spices in the olive oil for 4-5 minutes on medium heat. Add the jalapenos or serranos and saute for another 5 minutes or so.
  2. Add the chopped tomatoes, cover the pot and cook on medium, stirring frequently, until the tomatoes begin to release their juices, perhaps 10 minutes or so (depending on the tomatoes).
  3. Add the stock, bring everything to a boil, and simmer for 15 minutes. Add the lime juice and serve immediately. Garnish with optional Monterey Jack cheese and cilantro.

Serve 6.

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