Recipe - Fresh Tomato Soup With Cilantro

1 cup Vertically cut or sliced up onion
Vegetable cooking spray
1 teaspoon Olive oil
One fourth cup Thinly cut or sliced up celery
1 small Clove garlic, minced
1 teaspoon Ground cumin
One half teaspoon Salt
1/8 teaspoon Pepper, (1/8 to 1/4)
4 cup Peeled coarsely chopped
tomatoes
1/3 cup Water
13 Three fourths ounce Nosaltadded chicken broth,
(1 can)
2 tablespoon 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 2One half 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: 1One half 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 MCRecipe Digest V1 #417 by igor@digex.net on Jan 28, 1997.