Ingredients:
1 tablespoon olive oil
1 large onions, chopped
2 garlic cloves, minced
1 tablespoon cumin ( or less, to taste)
2 teaspoons paprika
1 (28 ounce) cans plum tomatoes with juice
1 quart water or 1 quart vegetable stock
4 tablespoons tomato paste
2 bunches fresh cilantro, washed and tied with kitchen twine
2 tablespoons cilantro leaves ( for garnish)
salt & freshly ground black pepper
1 to 2 limes, juice of
cayenne, to taste
1/2 cup low-fat yogurt, preferably Greek style (optional)
Directions:
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, water or vegetable stock, tomato paste, cilantro and 2 teaspoons salt. Bring to a simmer, cover and continue to simmer 30 minutes.
Turn off heat, remove and discard cilantro and blend with immersion blender (or food processer or regular blender) until smooth. Season to taste with salt, pepper, lime juice and cayenne.
Serve hot or cold, with a spoonful of yogurt in each bowl sprinkled with cilantro leaves.
Servings: 8
Time preparation: 10 min.
Time total: 45 min.