Tomato Cilantro Soup
13. June 2006 Uncategorized 0
Adapted from Mediterranean Light
1 large can plum tomatoes with juice
1 bunch of cilantro, washed and tied with kitchen twine
1 large onion, chopped
2 garlic cloves, minced
1 tbsp ground cumin
2 tsps paprika
juice of 1 lime
1. Heat oil in a large heavy pot over medium-high heat. Add onion and cook, stirring, until softened. Add garlic, cumin and paprika, and cook 1 minute, stirring. Add tomatoes, 1 quart water, cilantro and season salt. Bring to a simmer, cover, and simmer 30 minutes.
2. Turn off heat, remove and discard cilantro, and blend with hand blender until smooth. Season to taste with salt, pepper and lime juice. Serve hot or cold, with spoonful of yogurt in each bowl.