Tuesday, July 1, 2014

Cold Tomato-Cilantro Soup

The weather forecast was for a couple of warm and sunny days in the midst of the persistent rain, fog and cool days we have been experiencing in Duluth.  Time to prepare for my quintessential summer day - eating lunch on the deck in the sunshine, while watching the hummingbirds and yellow finches dart among the flowers.  Finally, I would be able to try out this recipe that I found on the NY Times site for a tomato-cilantro soup.  The weather and the soup both delivered!  A wonderful lunch on the deck on a sunny summer day in Duluth, and I even used up a large portion of the abundant cilantro in the deck pots.

The only modification I made to the recipe that I found on the NY Times was to use coconut oil rather than olive oil, and to reduce the amount of water from 4 cups to 2 cups. Four cups seemed too much to my culinary instincts, and I was right - at least for the consistency of a cold soup that I like.  The soup also maintained a great consistency in the refrigerator for a few days, while I waited for another warm, sunny day to enjoy on the deck.  Fortunately, we have had a few more of those delightful days!

1 large or 2 small bunches fresh cilantro
3 tablespoons coconut 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
2 cups water
Salt and black pepper to taste
1 lime

Pull off a small handful of cilantro leaves to use for garnish and set aside.  Tie remaining cilantro into a  bundle with kitchen twine.
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.
Add tomatoes with liquid, 2 cups water, 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.
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.

Nutrition per serving:
Servings per recipe: 5
Serving Size: 1 cup
Calories: 95
Total Fat: 6 g
Cholesterol: 0 mg
Sodium: 165 mg
Total Carbs: 9 g
Dietary Fiber: 2 g
Protein: 2 g

From The NYTimes
Published: March 24, 2009
Adapted from “Mediterranean Light,” by Martha Rose Shulman (Morrow, 2000)

Yield: 6 to 8 servings.

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