Winter weather calls for an easy, warming, home made bowl of soup. Sopa de Ajo is a delicious Mexican broth based soup that is satisfying and perfect anytime, but especially good when you feel a cold or flu coming on. The simplicity of this recipe, from The Gourmet Vegetarian Slow Cooker cookbook, is the best part. Besides the peeling of a lot of garlic cloves, this slow cooker recipe is one of the easiest soups you will ever make. I could use another bowl of it right now!
Sopa De Ajo
Serves 46 cups water
2 large heads garlic, cloves separated and peeled
4 slices french or country bread, cut into cubes
1/4 cup fruity olive oil
salt to taste
1 ripe avocado, cut into 1/2-inch dice
1 teaspoon dried Mexican oregano
3 ounces Mexican queso fresco
1 ripe tomato, diced
4 green onions, thinly sliced, green part only
1/4 cup chopped fresh cilantro for garnish
Place the water and garlic in the slow cooker insert, cover and cook on low for 6 to 8 hours, or until the garlic is tender.
Add the bread to the broth, replace lid and allow to soften for about 10 minutes, then puree the garlic and bread using a handheld immersion blender. Add the olive oil and salt to taste.
To serve, place some of the avocado, oregano, cheese, tomato, and green onions in the bottom of each bowl, then ladle in the broth over the ingredients. Top each bowl with a sprinkle of cilantro.
Enjoy!
