Tomato and Coriander Soup

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)
1Tablespoon oil
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.

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ABOUT KAREN

I have lost 200 pounds. I did not do it through surgery – I don’t like knives and needles – or by joining a club, vigorous exercise, or rigorous dieting. I did it by gourmet cooking. To be precise, by cooking low fat, really delicious food. I love to cook as much as I love to eat. Food magazines are some of my favorite reading. I would feel deprived if I couldn’t have the sensuous experience of good food crossing my lips. This blog is about my perpetual feast, my passionate love of food, with recipes, photos, and occasional advice and principles that I have learned along the way.

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