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Add a photoAdapted from “Mediterranean Light,” by Martha Rose Shulman (Morrow, 2000)
courtesy cook fight -- kim severson---ny times
Raciónes: 8
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Ingredientes
- 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 hoursâ cooling
Direcciones
- 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.
- Yield: 6 to 8 servings.
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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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