Cold Tomato-Cilantro Soup

Recipe Photo: Cold Tomato-Cilantro Soup
Author
Katie Kambridge
Source of Recipe
The Boston Globe - March 25, 2009
Serves/Makes/Yields
6 to 8
Recipe Description

Adapted from “Mediterranean Light,” by Martha Rose Shulman (Morrow, 2000)

Ingredients

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.

Preparation

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.

Type of Meal