Это предварительный просмотр рецепта "cold tomato cilantro soup".

Рецепт cold tomato cilantro soup
by Chez la mere

cold tomato cilantro soup

Adapted from “Mediterranean Light,” by Martha Rose Shulman (Morrow, 2000)
courtesy cook fight -- kim severson---ny times

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  Марокко Moroccan
  Порций: 8

Ингредиенты

  • 1 large or 2 small bunches fresh cilantro
  • 3 tablespoons olive oil
  • 1 large onion, chopped
  • 2 large or 3 small garlic cloves
  • 1/4 cup tomato paste
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon paprika
  • Pinch cayenne pepper
  • 1 28-ounce can tomatoes, whole or diced, with liquid
  • Salt and black pepper to taste
  • 1 lime, halved.
  • Time: 45 minutes, plus 4 hours’ cooling

Инструкции

  1. Pull off a small handful of cilantro leaves to use for garnish and set aside. Tie remaining cilantro into a bundle with kitchen twine.
  2. Heat oil in a deep, medium-size heavy pot over medium-high heat. Add onion and cook, stirring, until softened and golden, about 8 minutes; reduce heat as needed to prevent browning. Add garlic and cook, stirring, 1 minute; then add tomato paste, cumin, paprika and cayenne, and cook until tomato paste begins to darken, about 2 minutes more.
  3. Add tomatoes with liquid, 1 quart water, salt and pepper, and cilantro bundle, and bring to a boil. Lower heat and simmer 30 minutes, covered. Set aside until cool enough to blend, then remove cilantro bundle. Using regular or hand-held blender, blend until smooth. Refrigerate until very cold, at least 4 hours or overnight.
  4. Just before serving, squeeze in juice of half a lime and add salt and pepper to taste; the soup should not be very salty. If desired, squeeze in remaining lime juice. Serve in small bowls or cups, garnished with a few whole cilantro leaves.
  5. Yield: 6 to 8 servings.