3 cloves garlic -- pressed

2 teaspoons ground cumin

1 tablespoon vegetable oil

46 ounces tomato juice

2 cups chopped fresh tomatoes

1/4 cup lime juice

3 tablespoons chopped fresh cilantro

Tabasco or other hot pepper sauce -- to taste 2 cups baked tortilla chips -- coarsely crushed

In a soup pot on low heat, saute the garlic and cumin in the oil for a minute. Be careful not to brown the garlic. Stir in the tomato juice, fresh tomatoes, lime juice, and cilantro. Bring to a simmer and continue to cook for several minutes. Add Tabasco to taste.

Place the tortilla chips in large, shallow soup bowls, and ladle the soup over them.