Charred Tomato Soup With Coriander And Cilantro Recipes

CHARRED TOMATO SOUP WITH CORIANDER AND CILANTRO

Steps:

• Prepare a charcoal grill or light the broiler. Remove cores from tomatoes and cut them in half horizontally. Season with salt and pepper on both sides and brush lightly with olive oil.
• Place tomatoes skin-side down on the grill and leave for about 10 minutes, until skins are blackened and tomatoes have softened slightly. (If using the broiler, place the tomatoes on a rimmed baking sheet skin-side up and broil for 10 minutes.) Transfer tomatoes to a large bowl.
• Add garlic, cayenne, coriander seeds, cilantro, 2 tablespoons olive oil and sherry vinegar. Stir all ingredients together. Let mixture sit for 10 minutes to allow flavors to marry.
• Purée tomato mixture with a blender or food processor. Strain through a medium mesh sieve, if desired. Thin with a little water if too thick. Taste and adjust seasoning. Chill well. (The soup will taste best if served within a few hours.)
• Put cherry tomatoes in a small bowl. Sprinkle with salt and toss with a tablespoon of olive oil.
• To serve, ladle the soup into chilled shallow bowls. Put a large spoonful of ricotta on top, and spoon cherry tomatoes over. Sprinkle with chives.

FRESH TOMATO AND CORIANDER SOUP

Steps:

• In a blender blend the tomato juice, the jalapeño pepper, and the sugar until the mixture is smooth. Strain the mixture through a sieve set over a bowl, discard the solids, and stir in the orange juice, the coriander, and enough water to thin the soup to the desired consistency. Season the soup with salt and pepper, chill it, covered, for 1 hour, or until it is cold, and serve it with the sour cream.

TOMATO AND CORIANDER SOUP

Steps:

• In a heavy pan heat the oil and fry the onions for a few minutes until golden.
• Keep half of the onions for topping.
• Add tomatoes, salt, garlic, bay leaf, pepper, fresh coriander and coriander ground.
• Let simmer a few minutes.
• Mix water with cornstarch and add to the soup.
• Remove the bay leaf.
• Pour the soup into individual serving dishes and garnish with a swirl of cream/yoghurt and onions.

SPICY TOMATO & CORIANDER SOUP

Steps:

• In a medium pot, heat oil and cook chopped tomatoes, shallots, leek and bay leaf for a few minutes until transparent, do not brown.
• Add garlic, chilli flakes, black pepper, salt to taste, tomato paste and coriander to tomato mixture, then add stock.
• Bring to boil and then simmer for 15-20 minutes.
• Mix cornflour in a little cold water and set aside.
• Remove from heat and blend to your preferred consistency.
• Return soup to heat adding cornflour mix and stir over gentle heat abou 2- 3 minutes until thickened.
• Pour into bowls and garnish with swirl of cream.

COUNTRY-STYLE TOMATO AND CILANTRO BROTH

Steps:

• Make spice sachet by wrapping together in cheesecloth the cinnamon sticks, coriander seeds, cloves, peppercorns, bay leaves, and cardamom pods. Tie with kitchen string.
• In heavy, large pot over high heat, stir together 4 cups water, tomatoes, garlic, ginger, cilantro stems, 1 teaspoon salt, and spice sachet. Bring to boil, then reduce heat and simmer, uncovered, until reduced by 1/3, about 30 minutes. Strain through fine-mesh sieve into large clean pot, reserving solids. Discard spice sachet. Measure 1 cup of strained liquid in pot and transfer to blender. Add reserved solids and pureé until smooth. Strain through fine-mesh sieve back into pot with liquid.
• Place pot over high heat and bring to simmer, about 5 minutes. Stir in ground pepper and remaining 1/4 teaspoon salt. Serve immediately, topping each portion with chopped cilantro leaves.

TOMATO CILANTRO SOUP

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.