Best 4 Cold Tomato Cilantro Soup Recipes
**An Easy and Healthy Way to Enjoy the Goodness of Tomatoes: Cold Tomato Cilantro Soup Recipes**
Cool down on a hot summer day with a refreshing bowl of cold tomato cilantro soup. This vibrant soup is packed with flavor and nutrients, making it a perfect choice for a light lunch or dinner. The main recipe is a classic cold tomato soup made with fresh tomatoes, cilantro, and a touch of spice. For a creamy twist, try the avocado variation, which adds creamy avocado and tangy lime juice. If you're looking for a vegan option, the vegan variation uses plant-based yogurt and almond milk to create a rich and satisfying soup. With its vibrant flavors and refreshing taste, this cold tomato cilantro soup is sure to be a hit at your next gathering.
TOMATO CILANTRO SOUP
Provided by Julia Moskin
Categories dinner, project, appetizer
Time 45m
Yield 8 servings
Number Of Ingredients 12
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
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
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
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
Steps:
- Blend all ingredients. Add up to 1 cup water to preferred constancy, if desired. Sieve and serve.
MOROCCAN-SPICED COLD TOMATO SOUP
Categories Soup/Stew Ginger Tomato Quick & Easy Lunch Spice Summer Chill Honey Cinnamon Cilantro Parsley Gourmet Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings or about 5 cups
Number Of Ingredients 13
Steps:
- Cook onion in oil with spices in a 3-quart heavy saucepan over moderate heat, stirring occasionally, until onion is softened and begins to brown, 4 to 5 minutes. Coarsely chop tomatoes and add to onion mixture with reserved juices, broth, honey, 1 tablespoon parsley, and 1 tablespoon cilantro, then bring to a boil. Transfer soup to a metal bowl set in a larger bowl of ice and cold water. Cool soup, stirring occasionally, until cold, 15 to 20 minutes. Stir in lemon juice and salt and pepper to taste, then stir in remaining parsley and cilantro.
Tips:
- Choose ripe, flavorful tomatoes. This will ensure that your soup has the best possible flavor. If you can, use heirloom tomatoes, as they tend to be more flavorful than other varieties.
- Don't overcook the tomatoes. Overcooked tomatoes will lose their flavor and become mushy. Simmer them gently until they are just softened.
- Use fresh cilantro. Fresh cilantro has a much more intense flavor than dried cilantro. If you can't find fresh cilantro, you can use 1/2 teaspoon of dried cilantro per tablespoon of fresh cilantro.
- Add some heat. If you like spicy food, you can add a pinch of cayenne pepper or a few drops of Sriracha sauce to the soup. You can also garnish the soup with a few slices of jalapeño pepper.
- Serve the soup chilled. Cold tomato-cilantro soup is a refreshing and flavorful summer meal. You can serve it as a starter, a main course, or a snack.
Conclusion:
Cold tomato-cilantro soup is a delicious and easy-to-make soup that is perfect for summer. With its fresh, flavorful ingredients, this soup is sure to please everyone at your table. So next time you're looking for a refreshing and delicious meal, give this cold tomato-cilantro soup a try.
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