There is a Mexican restaurant in my town that specializes in caldos, or Mexican broth-based soups like this sopa de ajo. Everyone goes there to get take-out caldo when they feel a cold or flu coming on, but most of the time, everyone goes there just because they like caldo!

　　

Ingredients

serves 4

　　6 cups water

　　2 large heads garlic, cloves separated and peeled

　　4 slices French or country bread

　　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 or feta cheese, crumbled

　　1 ripe tomato, diced

　　4 green onions, thinly sliced, green part only

　　1/4 cup chopped fresh cilantro leaves, for garnish

　　

Step 1

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 quite tender.

　　

Step 2

Add the bread to the broth and allow to soften for about 10 minutes, then purée the garlic and bread using a handheld immersion blender. Add the olive oil and salt to taste.

　　

Step 3

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.

　　

Suggested Beverage

Step 4

I would enjoy a light-bodied white wine or possibly a light, fruity, young red wine with this soup.

　　Gourmet Vegetarian Slow Cooker