Serves 4
• 1½ Tbs. butter
• 1½ Tbs. olive oil
• 1½ medium-sized yellow onions
• 4 to 5 cloves garlic
• 2 tsp. paprika
• 3½ cups water or Vegetable broth
• 1½ lbs. fresh, ripe tomatoes
• 4 oz. green chilis, seeded and skinned
• 2 small white-skinned potatoes
• ¼ tsp. ground cumin
• 1 Tbs. chopped fresh cilantro (coriander leaves)
• 1 tsp. salt, plus more to taste
• 4 oz. Monterey Jack cheese
1. Melt the butter in a large pot and add the oil. Peel the onions and cut them into 1-inch chunks. Peel and chop or thinly slice the garlic. Add the onions and garlic to the butter and oil and sauté for several minutes. Then add the paprika and sauté 1 or 2 minutes more, stirring constantly.
2. Add the water or broth. Cut the tomatoes into wedges and spin them briefly in a blender or food processor. They should be partly puréed and partly chopped. Cut the chilis into small strips or coarsely chop them. Scrub the potatoes and cut them into ½-inch cubes. Add the tomatoes, chilis, potatoes, ground cumin, and chopped cilantro to the soup and simmer until the potatoes are tender, about ½ hour.
3. Season to taste with salt.
4. Cut the cheese into small chunks and divide it among 4 large soup bowls. Ladle the soup, bubbling hot, over the cheese in the bowls. Serve immediately.
