Is it possible to have too many tomatoes? Some people say it is. I am still eating cherry tomatoes right off the bushes, but I had some bigger farmers’ market tomatoes to use. This soup, from my favorite low fat Indian cookbook by Husain and Kanani, has a little heat to it because of the black pepper. If you want it milder, use less. Also, when I make it again, I think I will cut the oil down to 1 teaspoon. It would bring the fat grams down to about 1/serving, and I actually found it a bit oily. And, it says to puree it in a food processor, which did not make a completely smooth soup. I rather like the slight texture, but I think if you pureed it in 2 batches in a blender it would be smoother. This was almost too much liquid for the food processor, and began seeping out and made a mess.
Tomato and Coriander Soup
1 ½ lbs tomatoes, peeled and chopped (see Note)
1 bay leaf
4 spring onions, chopped
1 teaspoon salt
½ teaspoon minced garlic
1 tsp coarsely ground black pepper
2 Tablespoons fresh coriander (cilantro)
3 cups water
1 Tablespoon cornstarch
Non-fat sour cream or yogurt to garnish
In a large saucepan, heat the oil and fry the tomatoes, bay leaf, and spring onion for a few minutes until soft. Gradually add the salt, garlic, pepper, coriander, and water. Simmer uncovered over low heat for 12-15 minutes.
Meanwhile, dissolve the cornstarch in a little cold water to form a creamy paste. Remove the soup from the heat and allow to cool a bit. Puree in a food processor.
Return the soup to the pan and add the cornstarch mixture. Stir over medium low heat for about 3 minutes until slightly thickened. Makes 4 servings at about 3.5 grams of fat/serving
NOTE: To peel tomatoes, plunge them in very hot water for a few minutes. Remove and allow to cool slightly. The skin will peel off easily.