Tomato Broth With Orange Peel And Coriander

Ingredients

• 6 very ripe tomatoes, cut into 1/2-inch chunks
• ½ cup chicken or vegetable broth
• Zest and juice of 1 orange
• 2 tablespoons coriander seed, crushed well in a mortar
• 1 bay leaf
• 1 clove garlic, crushed
• 1 tablespoon extra virgin olive oil
• Kosher salt
• Freshly ground black pepper
• ½ cup finely (1/8 inch) diced cucumber
• ¼ cup whole Italian parsley leaves

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    107 calories; 4 grams fat; 0 grams saturated fat; 3 grams monounsaturated fat; 0 grams polyunsaturated fat; 16 grams carbohydrates; 4 grams dietary fiber; 9 grams sugars; 3 grams protein; 0 milligrams cholesterol; 550 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. In a large saucepan, combine tomatoes, broth, orange zest and juice, coriander, bay leaf, garlic and olive oil. Season with salt and pepper to taste. Bring to a simmer, and cook until tomatoes soften, 5 to 7 minutes. Turn off heat, and let cool completely.
2. Strain through a fine sieve, using the back of a large spoon to press as much juice as possible out of the tomatoes. Adjust seasoning. Divide among four bowls, and garnish with diced cucumber and parsley leaves. Serve room temperature or chilled.

30 minutes