Sopa Navidad

Finals are quickly approaching along with the end of the semester. This means Winter Break, Christmas, and Home. When I think about this joyous time my mouth begins to water with the flavours of Green Chile, Guacamole, and homemade Tortillas. I created a soup with these traditional tastes as a little preview for the month ahead. Enjoy this yummy soup while you get a good dose of Essential Fatty Acids, Vitamin C, and the anti-biotic properties of Garlic. 

Xoxo, Liesse

P.S. I didn't have time to make my favorite homemade Tortillas with this soup today, but I'll include the recipe so that you can enjoy them if you have an extra half hour to spare.

Sopa Navidad

• 1 Clove Garlic, finely chopped
• 1 Ripe Avocado
• 1/2 Tomato
• 1 Tsp Lemon Juice (from real lemons please girls and boys)
• 2 Tbs Roasted Green Chile
• 1/4-1/2 Cup Water
• Salt to taste
• 1 Tsp Olive Oil

1. Saute garlic in olive oil until fragrant
2. Combine garlic, avocado, and tomato in the blender until creamy
3. Cook over medium heat, adding water as necessary to achieve desired consistency, for 5 minutes
4. Mix in green chile and cook for an additional minute
5. Serve warm with fresh lemon juice
6. Enjoy!

Homemade Flour Tortillas
via http://www.cooking-mexican-recipes.com/

• 2 cups of white flour
• 1 1/2 tsp. baking powder
• 1 tsp. salt
• 2 tsp. vegetable oil
• 3/4 cup warm water

1. Combine the flour, baking powder and salt in a bowl.
2. In another bowl combine the warm water and oil.
3. Add the water/oil mixture to the flour mixture, one tablespoon at a time and mix the dough with a fork.
4. Once the water is mixed in, add another tablespoon of water and repeat the process until all the water is mixed into the dough. (The dough will be sticky)
5. Lightly flour a wooden cutting board and knead the dough.
6. Place the dough back into the bowl and cover it with a damp towel or damp paper towel. Let the dough rest for 20 minutes.
7. Divide the dough into golf-ball-size balls by pinching off the dough with your thumb and fore finger. Form each ball into a nice ball shape.
8. Place the balls on a flat dish making sure they don't touch each other and cover with the damp cloth.
9. Let the dough rest again for 10 minutes.
10. 
    Preheat a skillet or cast iron pan on medium high heat
11. Lightly dust your wooden cutting board with flour. Take one of the balls of dough and flatten it out on the cutting board to a 4 inch circle. Rub flour on your rolling pin and begin to roll out the dough starting from the center out. Roll the tortilla until it is 6 or 7 inches in diameter and about 1/8 inch thick.
12. Once you have rolled out the tortilla, place it on a preheated skillet. You don't need to add any oil or butter. Cook the tortilla for about 30 seconds. You will notice brown spots all over your tortilla. Flip it over and cook an additional 30 seconds.