Рецепт cold tomato cilantro soup

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

Порций: 8
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Ингредиенты

Cost per serving $0.30 view details
  • 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. 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. 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. 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. 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.

Nutrition Facts

Amount Per Serving %DV
Serving Size 62g
Recipe makes 8 servings
Calories 68  
Calories from Fat 47 69%
Total Fat 5.3g 7%
Saturated Fat 0.73g 3%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 100mg 4%
Potassium 178mg 5%
Total Carbs 5.49g 1%
Dietary Fiber 1.2g 4%
Sugars 2.45g 2%
Protein 0.95g 2%
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