Cold Tomato-Cilantro Soup

Ingredients

• 1 large or 2 small bunches fresh cilantro
• 3 tablespoons olive oil
• 1 large onion, chopped
• 2 large or 3 small garlic cloves
• ¼ cup tomato paste
• 1 ½ teaspoons ground cumin
• 1 teaspoon paprika
• Pinch cayenne pepper
• 1 28-ounce can tomatoes, whole or diced, with liquid
• Salt
• black pepper to taste
• 1 lime, halved

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    108 calories; 7 grams fat; 1 gram saturated fat; 5 grams monounsaturated fat; 0 grams polyunsaturated fat; 11 grams carbohydrates; 4 grams dietary fiber; 6 grams sugars; 2 grams protein; 243 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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6 to 8 servings

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.

45 minutes