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gazpacho

Tortilla Croutons

Dara Bunjon
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Ingredients
  

  • 2 each soft flour tortilla
  • 1 lime washed, dried and zested
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt kosher or sea
  • 1/4 cup oil vegetable or canola

Instructions
 

  • Cut each tortilla in a shape that makes sense for your soup bowl: squares, triangles or strips.
  • Combine the lime zest, cumin and salt in a bowl.
  • Heat oil in 12-inch frying pan — add cut up tortilla shapes, cook until crisp and remove to paper towel.
  • Season the tortilla shapes with the reserved seasoning of lime zest, cumin and salt immediately after removing from the frying pan.
  • When cooled, store in an airtight container until ready to serve.

Notes

Footnote: seasoned tortillas pieces make a great snack on their own.