Wiki source code of Curried Roasted Cauliflower Soup
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| author | version | line-number | content |
|---|---|---|---|
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1.1 | 1 | Chilled Tomato Soup with Cilantro-Yogurt Swirl |
| 2 | Source: © EatingWell Magazine | ||
| 3 | Active Time: 25 Minutes | ||
| 4 | Total Time: 1 Hour 25 Minutes 4 servings, 1 1/4 cups each | ||
| 5 | \\\\\\This twist on traditional gazpacho works beautifully as a first course or as dinner with crispy cheese quesadillas on the side. | ||
| 6 | \\Make Ahead Tip: Refrigerate the soup and cilantro yogurt in separate containers for up to 1 day. | ||
| 7 | \\INGREDIENTS | ||
| 8 | 2 teaspoons ground cumin | ||
| 9 | 2 pounds ripe tomatoes, coarsely chopped (about 5 cups) | ||
| 10 | 1/2 cup chopped red onion | ||
| 11 | 2 tablespoons plus 1/4 cup chopped fresh cilantro, divided | ||
| 12 | 2 teaspoons chopped chipotle pepper in adobo sauce (see Note) | ||
| 13 | 1 cup fresh corn kernels (from about 2 ears) | ||
| 14 | 1 cup ice water | ||
| 15 | 2 tablespoons lime juice, or to taste | ||
| 16 | 1 teaspoon kosher salt, or to taste | ||
| 17 | 1 cup low-fat plain yogurt | ||
| 18 | \\Tip: Canned chipotles packed in adobo sauce can be found in the Mexican section of a large supermarket or at a specialty food store. | ||
| 19 | \\DIRECTIONS | ||
| 20 | To prepare soup: Toast cumin in a small skillet over low heat, stirring, until just fragrant, 1 to 2 minutes. | ||
| 21 | \\Combine tomatoes, onion, 2 tablespoons cilantro and chipotle in a blender or food processor. Puree until smooth. Transfer to a large bowl. Add the toasted cumin, corn, ice water, lime juice and salt; stir to combine. Refrigerate until chilled, about 1 hour or until ready to serve. | ||
| 22 | \\To prepare cilantro yogurt: Puree yogurt and the remaining 1/4 cup cilantro in a blender or food processor until smooth. Refrigerate until ready to serve (it will thicken slightly as it stands). | ||
| 23 | \\To serve, divide the soup among 4 bowls and garnish each with a generous swirl of cilantro yogurt. | ||
| 24 | \\Recipe reprinted by permission of © EatingWell Magazine. All rights reserved. | ||
| 25 | Nutrition Information | ||
| 26 | 4 servings, 1 1/4 cups each - Facts Per Serving: | ||
| 27 | Calories: 135 Fat. Total: 2g Carbohydrates, Total: 13g | ||
| 28 | Cholesterol: 4mg Sodium: 555mg Protein: 7g | ||
| 29 | Fiber: 4g % Cal. from Fat: 13% Fat, Saturated: 1g | ||
| 30 | ©1998- 2014 [[Cooking.com>>url:http://cooking.com/]] |
