Tomato Pastina Soup
Similar to a chilled gazpacho, this vitamin C-packed soup is served hot for a different twist. By adding pastina, cumin and coriander, this soup is a delicious new version of a familiar favorite.
Makes 6 servings
|2||teaspoons olive oil|
|2/3||cup coarsely chopped green bell pepper|
|1/2||cup coarsely chopped onion|
|1/2||cup coarsely chopped cucumber|
|3||cloves garlic, minced|
|1-1/2||pounds fresh tomatoes, coarsely chopped|
|1||can (14-1/2 ounces) whole tomatoes, undrained|
|2||tablespoons balsamic vinegar|
|2||teaspoons ground cumin|
|1||teaspoon coriander seeds|
|1/2||teaspoon black pepper|
|1||ounce uncooked pastina|
- Heat oil in large saucepan over medium heat until hot. Add bell pepper, onion, cucumber and garlic; cook and stir until pepper and onion are tender. Add fresh and canned tomatoes, vinegar, cumin, coriander, pepper and salt. Bring to a boil over high heat. Reduce heat to low; simmer, covered, 15 minutes. Remove from heat; cool.
- Place tomato mixture in food processor or blender; process in small batches until smooth. Return to saucepan. Bring to a boil over high heat. Add pasta; cook 4 to 6 minutes or until pasta is tender. Stir in water; transfer to serving bowls.
|Serving Size:||3/4 cup soup|
|Saturated Fat||trace g|
|Total Fat||2 g|
|Calories from Fat||21 %|
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