Yield: 1 Servings
Measure | Ingredient |
---|---|
1 cup | Vertically sliced onion |
\N \N | Vegetable cooking spray |
1 teaspoon | Olive oil |
¼ cup | Thinly sliced celery |
1 small | Clove garlic, minced |
1 teaspoon | Ground cumin |
½ teaspoon | Salt |
⅛ teaspoon | Pepper, (1/8 to 1/4) |
4 cups | Peeled coarsely chopped tomatoes |
⅓ cup | Water |
13¾ ounce | No-salt-added chicken broth, (1 can) |
2 tablespoons | Chopped fresh cilantro |
\N \N | Fresh cilantro sprigs, (optional) |
Cut onion slices in half.
Coat a large saucepan with cooking spray; add oil, and place over medium heat until hot. Add onion, celery, and garlic; saute 5 minutes or until tender. Add cumin, salt, and pepper; cook 5 minutes, stirring frequently.
Add tomato, water, and chicken broth; bring to a boil. Reduce heat, and simmer, uncovered,
10 minutes.
Place 2-½ cups tomato mixture in container of an electric blender; cover and process until smooth. Add tomato puree back to mixture in pan, and stir well. Add chopped cilantro, and stir well. Yield: 1-½ quarts (serving size: 1 cup).
Per serving: 253 Calories; 7g Fat (20% calories from fat); 25g Protein; 43g Carbohydrate; 0mg Cholesterol; 2554mg Sodium NOTES : Serve warm or chilled; garnish with fresh cilantro sprigs, if desired.
Recipe by: Cooking Light, May/June 1993, page 89 Posted to MC-Recipe Digest V1 #417 by igor@... on Jan 28, 1997.