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Mexican Garlic Soup

1 tb Extra virgin olive oil
1 Head of garlic cloves - peeled and chopped
1/2 Baguette - cut into 1/4 inch rounds
2 Ancho chiles; stemmed, - seeded and finely chopped
4 md Tomatoes; chopped
7 c Vegetable or chicken stock -(no salt)
3/4 ts Salt

Heat the oil over high heat in a heavy, large skillet; add garlic and stir over medium high heat for 1 minute. Transfer to a soup pot. Toast bread rounds in skillet, turning once, until golden on both sides. Set aside. Place chiles and tomatoes in skillet and stir over high heat until for 1 minute. Transfer to soup pot. Add stock and salt, bring to a boil, and simmer for 20 minutes, or until garlic is soft. Ladle hot into bowls and garnish with toasted bread.

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