1/2 lb. vermicelli
1/4 cup corn oil
2 tomatoes, peeled and chopped
1 medium onion, chopped
1 clove garlic, minced
1 1/2 quarts chicken broth
Salt and pepper to taste

Fry the vermicelli in hot oil, stirring until golden brown. Remove and set aside. Place tomatoes, onion and garlic in a blender and puree. Fry this mixture in 1 tablespoon of oil for 3 minutes. Combine all the ingredients in boiling broth and cook for 10 minutes. Serves 6.