Sopa de Ajo

• 6 cups water
• 2 large heads garlic, cloves separated and peeled
• 4 slices French or country bread
• 1/4 cup fruity olive oil
• Salt to taste
• 1 ripe avocado, cut into 1/2-inch dice
• 1 teaspoon dried Mexican oregano
• 3 ounces Mexican queso fresco or feta cheese, crumbled
• 1 ripe tomato, diced
• 4 green onions, thinly sliced, green part only
• 1/4 cup chopped fresh cilantro leaves, for garnish

1. Place the water and garlic in the slow cooker insert, cover, and cook on low for 6 to 8 hours, or until the garlic is quite tender.
2. Add the bread to the broth and allow to soften for about 10 minutes, then puree the garlic and bread using a handheld immersion blender.
3. Add the olive oil and salt to taste.
4. To serve, place some of the avocado, oregano, cheese, tomato, and green onions in the bottom of each bowl, then ladle in the broth over the ingredients.
5. Top each bowl with a sprinkle of cilantro.
6. I would enjoy a light-bodied white wine or possibly a light, fruity, young red wine with this soup.

water, garlic, country bread, olive oil, salt, avocado, oregano, queso fresco, tomato, green onions, fresh cilantro

Taken from www.epicurious.com/recipes/food/views/sopa-de-ajo-379704 (may not work)