Tomato Broth With Orange Peel And Coriander
Published August 17, 1999
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
6 very ripe tomatoes, cut into ½-inch chunks
½ cup chicken or vegetable broth
Zest and juice of 1 orange
2 tablespoons coriander seed, crushed well in a mortar
1 bay leaf
1 clove garlic, crushed
1 tablespoon extra virgin olive oil
Kosher salt
Freshly ground black pepper
½ cup finely (⅛ inch) diced cucumber
¼ cup whole Italian parsley leaves
Nutritional analysis per serving (4 servings)
14 grams carbs; 93 calories; 3 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 4 grams fat; 5 grams fiber; 628 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.
Powered by
Preparation
- Step 1
In a large saucepan, combine tomatoes, broth, orange zest and juice, coriander, bay leaf, garlic and olive oil. Season with salt and pepper to taste. Bring to a simmer, and cook until tomatoes soften, 5 to 7 minutes. Turn off heat, and let cool completely.
- Step 2
Strain through a fine sieve, using the back of a large spoon to press as much juice as possible out of the tomatoes. Adjust seasoning. Divide among four bowls, and garnish with diced cucumber and parsley leaves. Serve room temperature or chilled.
Private Notes