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Ingredients
5 medium cloves garlic, smashed, peeled and minced
2 ½ teaspoons sweet paprika
1 ½ teaspoons ground cumin
Large pinch cayenne pepper
4 teaspoons olive oil
2 ¼ pounds tomatoes, cored and cut in 1-inch pieces
¼ cup packed cilantro leaves, chopped, plus additional leaves for garnish
1 tablespoon white wine vinegar
2 tablespoons plus 2 teaspoons fresh lemon juice
2 tablespoons water
5 teaspoons kosher salt
4 stalks celery, diced
Nutritional analysis per serving (4 servings)
14 grams carbs; 107 calories; 4 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 5 grams fat; 4 grams fiber; 763 milligrams sodium; 3 grams protein; 8 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Stir together garlic, paprika, cumin, cayenne and olive oil in a small saucepan. Place over low heat and cook, stirring constantly, for 2 minutes. Remove from heat and set aside.
- Step 2
Pass tomatoes through a food mill fitted with a large disk. Stir in cooked spice mixture and remaining ingredients. Refrigerate until cold. Serve garnished with cilantro leaves.
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