Recipe of the Week: Chilled Tomato Soup With Cilantro-Yogurt Swirl

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Source from Everyday Health
This twist on traditional gazpacho works beautifully as a first course or as dinner with crispy cheese quesadillas on the side.

  • 2 teaspoon cumin, ground
  • 2 pounds tomato(es), ripe, coarsely chopped (about 5 cups)
  • 1/2 cup(s) onion(s), red, chopped
  • 2 tablespoon cilantro, fresh, chopped
  • 2 teaspoon pepper(s), chipotle chiles, in adobo sauce, chopped
  • 1 cup(s) corn, kernels, fresh, (from about 2 ears)
  • 1 cup(s) water, iced
  • 2 tablespoon lime juice, or to taste
  • 1 teaspoon salt, Kosher, or to taste
  • 1 cup(s) yogurt, low-fat plain
  • 1/4 cup(s) cilantro, fresh, chopped


To prepare soup:
1. Toast cumin in a small skillet over low heat, stirring, until just fragrant, 1 to 2 minutes.
2. Combine tomatoes, onion, 2 tablespoons cilantro and chipotle in a blender or food processor. Puree until smooth. Transfer to a large bowl. Add the toasted cumin, corn, ice water, lime juice and salt; stir to combine. Refrigerate until chilled, about 1 hour or until ready to serve.

To prepare cilantro yogurt:
3. Puree yogurt and the remaining 1/4 cup cilantro in a blender or food processor until smooth. Refrigerate until ready to serve (it will thicken slightly as it stands).
4. To serve, divide the soup among 4 bowls and garnish each with a generous swirl of cilantro yogurt.
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