Mexican Citrus Soup

It's getting cold and swiney outside, but that doesn't mean you can't recapture summer for dinner. This spicy, citrusy soup reminds me of the stoic ingredients in borscht or the cabbage soup diet soup (which I like and defend!) There is essentially no fat in this soup, except the cooking oil.


Mexican Citrus Soup

1 onion chopped
1 onion, halved
15 cloves of garlic, skin on

5 cups of stock (chicken, vegetable: you choose)
1 cup water
6 tomatoes, cubed
pinch of cumin
pinch of oregano
2 jalapeno peppers, diced (leave out the seeds if you don't want as much heat)
1 tsp of lime rind
1 tsp orange rind
1/2 tsp grapefruit rind
juice and flesh of one lime
juice of one orange
juice of one grapefruit
salt and pepper
smattering of chopped cilantro

1. Caramelize halved onion and garlic cloves in dry pan until skins blacken. When they are wilted and caramelized, remove from heat. Wait until cool and then chop.
2. Heat olive oil in saucepan on medium. Add chopped onion. Sautee until softened. Add stock and water. Bring gently to a boil. Reduce to simmer.
3. Add tomatoes, cumin, oregano and jalapeno. Simmer for 15 minutes.
4. Remove soup from heat. Add citrus juices and flesh. Serve topped with fresh cilantro.
5. Meditate.

(Shout out to Nick Poirier for the recipe. Thanks!)