This is the ultimate chilled summertime soup. You must try it on the next hot day in your area, preferably well chilled while on a picnic. If you have a hand-blender it couldn't be easier to make - just a bit time intensive (but not active cooking) because you have to wait for the broth to cool down. On the upside you can make it a day or two ahead of time. In the Yucatan they use lima juice to make this soup. It is a wonderfully floral, softer tasting type of lime that is hard to find in the US. If you can find key limes, go ahead and use those. I made this batch with everyday market limes, and it was still amazing. Update 9/2006: I'm doing an updated version of this soup in my next cookbook, and pulling the recipe off the site for now to avoid confusion between versions. I've made this soup many many times since this post, incorporated quite a few changes, and I think (hope!) you will enjoy the version that will run in the book as much as I do.
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