Best Cold Tomato Cilantro Soup Recipes

TOMATO CILANTRO SOUP

Tomato Cilantro Soup image

Found this in the paper today and wanted to post it for Zaar World Tour 2006. It sounded absolutely fantastic and I finally tried it myself. Was I right! Homemade tomato soup with 10x the taste! I served with crusty ciabatta bread for dipping. I added vegetable stock instead of regular water because a good stock is always the basis for the best soups. Lighten up on salt (if you use stock) and the cumin if you want. I only added 1 teaspoon cumin, 1 teaspoon salt, and no cayenne. I used 1 large bunch of cilantro. Did not taste overly of cilantro once I took the bunch out. Adapted from "Mediterranean Light" by Martha Rose Shulman. I classified this as either a Greek or Italian recipe:D

Provided by Kumquat the Cats fr

Categories Vegetable

Time 45m

Yield 8 serving(s)

Number Of Ingredients 14

Ingredients

1 tablespoon olive oil
1 large onion, chopped
2 garlic cloves, minced
1 tablespoon cumin (or less, to taste)
2 teaspoons paprika
1 (28 ounce) can plum tomatoes with juice
1 quart water or 1 quart vegetable stock
4 tablespoons tomato paste
2 bunches fresh cilantro, washed and tied with kitchen twine
2 tablespoons cilantro leaves (for garnish)
salt & freshly ground black pepper
1 to 2 lime, juice of
cayenne, to taste
1/2 cup low-fat yogurt, preferably Greek style (optional)

Steps:

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, water or vegetable stock, tomato paste, cilantro and 2 teaspoons salt. Bring to a simmer, cover and continue to simmer 30 minutes.
Turn off heat, remove and discard cilantro and blend with immersion blender (or food processer or regular blender) until smooth. Season to taste with salt, pepper, lime juice and cayenne.
Serve hot or cold, with a spoonful of yogurt in each bowl sprinkled with cilantro leaves.

TOMATO CILANTRO SOUP

Tomato Cilantro Soup image

Provided by Julia Moskin

Categories dinner, project, appetizer

Time 45m

Yield 8 servings

Number Of Ingredients 12

Ingredients

3 tablespoons olive oil
1 large onion, chopped
2 garlic cloves, minced
1 tablespoon ground cumin
2 teaspoons paprika
1 large can plum tomatoes (about 28 ounces), with juice
4 tablespoons tomato paste
2 bunches cilantro, washed and tied with kitchen twine (set aside 2 tablespoons leaves for garnish)
Salt and freshly ground black pepper
Juice of 1 or 2 limes
Cayenne
Yogurt, preferably thick Greek style, for garnish (optional)

Steps:

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, tomato paste, cilantro and 2 teaspoons salt. Bring to a simmer, cover, and simmer 30 minutes.
Turn off heat, remove and discard cilantro, and blend with hand blender until smooth. Season to taste with salt, pepper, lime juice and cayenne. Serve hot or cold, with spoonful of yogurt in each bowl (if using) and sprinkled with cilantro leaves.

Nutrition Facts : @context http, Calories 85, UnsaturatedFat 5 grams, Carbohydrate 9 grams, Fat 6 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 340 milligrams, Sugar 4 grams

COLD TOMATO AND YOGURT SOUP

Cold Tomato and Yogurt Soup image

Provided by Food Network

Time 10m

Yield 6 to 8 servings

Number Of Ingredients 7

Ingredients

4 cups tomato juice
2 cups plain yogurt
1/4 cup lemon juice
2 tablespoons olive oil
Salt and pepper to taste
1/2 teaspoon chili powder (optional, or add more if desired)
Freshly chopped cilantro for garnish

Steps:

In a large bowl combine all of the ingredients except cilantro. Chill for a few hours before serving. Serve in chilled bowls and garnish with cilantro.