South-of-the-Border Garlic Soup

Name: South-of-the-Border Garlic Soup
Cuisine: American
Ingredients: 1½ tablespoons vegetable oil, plus more to coat the garlic; 1½ tablespoons vegetable oil, plus more to coat the garlic; 1 medium onion, sliced thin; 1 medium tomato, chopped; 8 cups (2 quarts) chicken stock, preferably homemade; 1 to 2 dried chipotle chiles; Juice of 1 lime; 1 ripe Hass avocado, peeled, pitted, and cubed; 1 tablespoon minced fresh cilantro, or more to taste; 2 corn tortillas, cut into matchsticks; Lime slices, for garnish

Preparation info

Serves
4
as a main dish or 6 as an appetizer

Difficulty
Easy

Appears in

Smoke & Spice

By Cheryl Alters Jamison and Bill Jamison

Published 2014

About

Some of the finest Mexican dishes are soups that feature ajo, or garlic. We drew on that tradition in developing this preparation, where the garlic is mellowed dramatically by smoking.

Ingredients

2 whole heads of garlic
1½ tablespoons vegetable oil, plus more to coat the garlic

Americas
United States
Main course
Starter
Soup
Gluten-free

Method

Prepare the smoker for barbecuing, bringing the temperature to 200°F to 220°F.
Rub the unpeeled garlic bulbs with a thin coating of oil and transfer them to the smoker. Cook the garlic until the peel is well browned and the cloves feel quite soft, about 1 hour. When the garlic is cool enough to handle, peel all the cloves and reserve them.
Heat 1 tabl