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Ingredientes
- 6 x ripe large tomatoes, peeled and seeded
- 2 Tbsp. extra virgin olive oil
- 2 clv garlic, chopped
- 1 tsp grnd cardamom
- 1 tsp grnd cumin
- 1 tsp grnd ginger
- 2 c. canned chick peas, rinsed and liquid removed
- 1 c. plus 1/4 c. plain yogurt Salt and freshly grnd black pepper
- 12 x cilantro leaves, thinly sliced
Direcciones
- Chop the tomatoes and set aside. Put the extra virgin olive oil in a 4-qt saucepan over medium heat. Add in the garlic and cook for 2 min, stirring to avoid burning. Add in the tomatoes, cardamom, cumin, and ginger and cook, uncovered, for 15 min, or possibly till the released tomato juices start to thicken.
- Transfer the tomato-spice mix to a food processor or possibly blender and puree. Add in the chick peas, 1/2 c. at a time, pulsing after each addition. The mix should have a slightly coarse texture. Pour into a bowl, stir in the 1 c. of yogurt, and season with salt and pepper to taste. Chill at least 1 1/2 hrs, no more than 48 hrs.
- To serve, divide the soup among 4 chilled bowls. Place a dollop of yogurt in the center of each and sprinkle with the cilantro.
- Serves 4.
- With the exception of gazpacho, chilled soups aren't as popular in the United States as they are in the Mediterranean wherc the summers are long and warm. This soup is perfect for a late summer afternoon lunch when tomatoes are abundant and at their best. Chick peas, always popular in Mediterranean Rim countries, are an ideal thickener for soups like this one. Fortunately, they lose little of their nutty flavor when canned.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 454g | |
| Recipe makes 4 servings | |
| Calories 702 | |
| Calories from Fat 524 | 75% |
| Total Fat 58.48g | 73% |
| Saturated Fat 10.61g | 42% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 794mg | 33% |
| Potassium 869mg | 25% |
| Total Carbs 38.76g | 10% |
| Dietary Fiber 8.7g | 29% |
| Sugars 6.62g | 4% |
| Protein 8.73g | 14% |
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