Put garlic cloves, onion, tomatoes, ground cumin, chicken bouillon and three cups of water in a blender and blend until smooth. About a minute. Set aside for later use.

Heat up oil in a pot over medium heat. When hot add the pasta. Toast pasta for about 7 minutes or until it most of it develops a golden brown color. You'll need to stir it frequently while toasting to prevent it from burning.

Add the broth and the remaining three cups of water. Stir and taste to see if you want to add salt.

Bring the soup to a boil over medium high heat. Then reduce heat to medium low and cover.

Let simmer for about 8 minutes. If you want a softer pasta let it simmer for a few more minutes.

Serve and garnish with cilantro, avocado and queso fresco.