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Sopa seca, the wonderful "dry soup" of Mexico, is a savory, spicy lunch or dinner.
Prep Time: 00:10
Cook Time: 00:15
2 1/2 tablespoons olive oil, divided
1/3 yellow onion, diced (approximately cup)
1/3 bell pepper, your choice of color, diced (approximately cup)
1 tablespoon mexican spice blend
1 teaspoon salt
5 - 6 1 medium (approximately ounce) zucchini, cut in thin lenghwise slices
4 ounces gluten-free long thin pasta (spaghetti or linguini)
2 1/2 cups boiling broth
1 tablespoon lime juice
1/2 jicama, cut in matchsticks
1/2 cup cherry tomatoes, halved
1/4 cup minced cilantro
1/2 avocado, sliced
1Heat a flat-bottomed skillet over medium high heat. When hot, add 1 tablespoon olive oil. Add onion and sauté 4 minutes, or until becoming translucent. Add bell pepper and continue to stir another 4 minutes. Sprinkle on Mexican spice and salt, and stir until well-blended. Remove from pan.
2Return pan to heat and add remaining 1 tablespoon olive oil. When hot, lay zucchini slices in oil. Cook until brown on one side, approximately 4 minutes, then turn. When both sides are brown, remove zucchini to cutting board and cut into squares.
3Bring broth to a boil. Return pan to heat. Add 1/2 tablespoon to pan. Break pasta in thirds, add to pan, and saute; the pasta will brown somewhat, and some strands may turn light. After 3-4 minutes of stirring, add 2 cups boiling water to pan. Turn heat to high and boil pasta. As broth evaporates, add additional broth in 1/4 cup increments, testing pasta for doneness.
4Mix jicama and halved tomatoes with lime juice. When pasta is al dente, remove to bowls. Top with onion/pepper mix, diced zucchini, sliced avocado, and chopped cilantro. Have jicama and tomatoes on hand to add to sopa seca or to eat on the side.
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