Southwestern sampler

summer suppers

These dishes combine vibrant colors with mouthwateringtaste.

Soup in the summer? I thought it was a crazy idea at first too-that is, until I spoke with Mary Trevino, founder of El Mirador, a landmark San Antonio restaurant. For more than 35 years, El Mirador has been ladling up bowls of delicious, freshly prepared soup and other authentic Mexican fare.

"I learned to love soups because of my mother," Mary says. "She was from Guanajuato, Mexico, and didn't have much money, so she had to be creative. Soups were a great way to make dinner out of whatever you had on hand." She particularly enjoys caldo xochitl (KAHL-doh SO-cheel), a spicy, broth-based chicken-and-vegetable soup, because it's a complete meal that isn't heavy.

Mary shared this and some other specialties with us. We're delighted to share them with you. JOY E. ZACHARIA

CREAMY GUACAMOLE

PICO DE GALLO

MAKES 4 CUPS

LIME Soup

MAKES 4 QUARTS

SPICY CHICKEN-- VEGETABLE SOUP

MAKES 3 QUARTS

Tomato Rice:

Copyright Southern Progress Corporation Jul 2002
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