Title: Fresh Tomato Soup with Cilantro
Categories: Soups and, Stews
Yield: 1 Servings

1 c Vertically sliced onion
Vegetable cooking spray
1 ts Olive oil
1/4 c Thinly sliced celery
1 sm Clove garlic, minced
1 ts Ground cumin
1/2 ts Salt
1/8 ts Pepper, (1/8 to 1/4)
4 c Peeled coarsely chopped
-tomatoes
1/3 c Water
13 3/4 oz No-salt-added chicken broth,
-(1 can)
2 tb Chopped fresh cilantro
Fresh cilantro sprigs,
-(optional)

Cut onion slices in half.

Coat a large saucepan with cooking spray; add oil, and place over medium
heat until hot. Add onion, celery, and garlic; saute 5 minutes or until
tender. Add cumin, salt, and pepper; cook 5 minutes, stirring frequently.
Add tomato, water, and chicken broth; bring to a boil. Reduce heat, and
simmer, uncovered,
10 minutes.

Place 2-1/2 cups tomato mixture in container of an electric blender; cover
and process until smooth. Add tomato puree back to mixture in pan, and stir
well. Add chopped cilantro, and stir well. Yield: 1-1/2 quarts (serving
size: 1 cup).

Per serving: 253 Calories; 7g Fat (20% calories from fat); 25g Protein; 43g
Carbohydrate; 0mg Cholesterol; 2554mg Sodium

NOTES : Serve warm or chilled; garnish with fresh cilantro sprigs, if
desired.

Recipe by: Cooking Light, May/June 1993, page 89

Posted to MC-Recipe Digest V1 #417 by igor@digex.net on Jan 28, 1997.