Raw Tomato Cilantro Soup Recipes

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THE BEST FRESH TOMATO SALSA



The Best Fresh Tomato Salsa image

Great with your favorite chips. Gets better as the flavors meld.

Provided by Cheryl Dressler

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Salsa Recipes

Time 20m

Yield 40

Number Of Ingredients 9

3 cups chopped tomatoes
½ cup chopped green bell pepper
1 cup onion, diced
¼ cup minced fresh cilantro
2 tablespoons fresh lime juice
4 teaspoons chopped fresh jalapeno pepper (including seeds)
½ teaspoon ground cumin
½ teaspoon kosher salt
½ teaspoon ground black pepper

Steps:

  • Stir the tomatoes, green bell pepper, onion, cilantro, lime juice, jalapeno pepper, cumin, salt, and pepper in a bowl. Serve.

Nutrition Facts : Calories 5 calories, Carbohydrate 1.1 g, Fiber 0.3 g, Protein 0.2 g, Sodium 25.1 mg, Sugar 0.6 g

COLD TOMATO-CILANTRO SOUP



Cold Tomato-Cilantro Soup image

This cold soup made with canned tomatoes suggests (but beats out) gazpacho, and has a huge hit of cilantro. Serve it at a summer dinner parties, or simply paired with a grilled cheese. It's also incredibly refreshing by itself.

Provided by Julia Moskin

Categories     soups and stews, appetizer, side dish

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 12

1 large or 2 small bunches fresh cilantro
3 tablespoons olive oil
1 large onion, chopped
2 large or 3 small garlic cloves
1/4 cup tomato paste
1 1/2 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

Steps:

  • Pull off a small handful of cilantro leaves to use for garnish and set aside. Tie remaining cilantro into a bundle with kitchen twine.
  • 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.
  • 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.
  • 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.

Nutrition Facts : @context http, Calories 83, UnsaturatedFat 5 grams, Carbohydrate 9 grams, Fat 6 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 338 milligrams, Sugar 5 grams

TOMATO CILANTRO SOUP



Tomato Cilantro Soup image

Provided by Julia Moskin

Categories     dinner, project, appetizer

Time 45m

Yield 8 servings

Number Of Ingredients 12

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

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

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.

RAW TOMATO CILANTRO SOUP



Raw Tomato Cilantro Soup image

Make and share this Raw Tomato Cilantro Soup recipe from Food.com.

Provided by Nourished Homestead

Categories     Onions

Time 5m

Yield 4 serving(s)

Number Of Ingredients 5

5 tomatoes
1 tablespoon shallot
2 tablespoons cilantro
3 tablespoons extra virgin olive oil
1 tablespoon sea salt

Steps:

  • Blend all ingredients. Add up to 1 cup water to preferred constancy, if desired. Sieve and serve.

SPICY TOMATO SOUP



Spicy Tomato Soup image

Cilantro stems are the secret to this fresh-tasting, spicy tomato sauce-meets-soup.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 10

1 tablespoon olive oil
1 medium red onion (about 8 ounces), chopped into 1/2-inch dice
1 medium clove garlic, minced
1 teaspoon salt
1/8 teaspoon freshly ground pepper
1/4 cup cilantro stems, cut into 1/2-inch lengths
1/2 jalapeno pepper, seeded and finely diced
1 can (28 ounces) plum tomatoes
1 tablespoon fresh lime juice
1/4 cup sour cream

Steps:

  • Heat olive oil in a deep saucepan over medium-low heat. Add onions and garlic and cook until onions are soft and translucent, about 5 to 7 minutes. Add salt, pepper, cilantro stems, and jalapeno.
  • Strain tomatoes and add juice to saucepan. Seed tomatoes, chop coarsely, and add to saucepan. Add 2 cups water and stir to combine. Simmer for about 30 minutes. Add lime juice and adjust seasoning with salt and pepper. Divide among 4 soup bowls and serve with a dollop of sour cream.

COUNTRY-STYLE TOMATO AND CILANTRO BROTH



Country-Style Tomato and Cilantro Broth image

Categories     Soup/Stew     Garlic     Ginger     Tomato     Sauté     Low Fat     Vegetarian     Low Cal     Dinner     Lunch     Spice     Healthy     Vegan     Cilantro     Fat Free     Sugar Conscious     Kidney Friendly     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 14

2 whole cinnamon sticks
1 teaspoon whole coriander seeds
1/2 teaspoon whole cloves (about 11 cloves)
1/8 teaspoon whole black peppercorns (about 10 peppercorns), lightly crushed
2 fresh bay leaves (or 4 dried)
2 green cardamom pods
6 medium tomatoes, quartered and seeded (about 3 pounds total)
6 cloves garlic, coarsely chopped
1 (3/4-inch) knob fresh ginger, peeled and coarsely chopped (about 1 tablespoon)
1/2 large bunch fresh cilantro, stems reserved and leaves finely chopped (about 1/4 cup)
1 1/4 teaspoons fine sea salt
1/4 teaspoon freshly ground black pepper
Special Equipment
1 (3-inch) square cheesecloth; kitchen string

Steps:

  • Make spice sachet by wrapping together in cheesecloth the cinnamon sticks, coriander seeds, cloves, peppercorns, bay leaves, and cardamom pods. Tie with kitchen string.
  • In heavy, large pot over high heat, stir together 4 cups water, tomatoes, garlic, ginger, cilantro stems, 1 teaspoon salt, and spice sachet. Bring to boil, then reduce heat and simmer, uncovered, until reduced by 1/3, about 30 minutes. Strain through fine-mesh sieve into large clean pot, reserving solids. Discard spice sachet. Measure 1 cup of strained liquid in pot and transfer to blender. Add reserved solids and pureé until smooth. Strain through fine-mesh sieve back into pot with liquid.
  • Place pot over high heat and bring to simmer, about 5 minutes. Stir in ground pepper and remaining 1/4 teaspoon salt. Serve immediately, topping each portion with chopped cilantro leaves.

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