Charred Tomato Soup With Coriander And Cilantro Recipes

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CHARRED TOMATO SOUP WITH CORIANDER AND CILANTRO



Charred Tomato Soup With Coriander and Cilantro image

A chilled tomato soup is most welcome on a sweltering summer day. Charring the tomatoes over coals or under the broiler adds a rustic smoky flavor to this one, while quartered and dressed cherry tomatoes and a spoonful of fresh ricotta or thick yogurt add substance and texture.

Provided by David Tanis

Categories     dinner, lunch, soups and stews, main course

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 11

3 pounds ripe red tomatoes
Salt and pepper
Extra-virgin olive oil
2 large garlic cloves, minced
Pinch of ground cayenne
1 teaspoon coriander seeds, toasted and ground
2 cups roughly chopped cilantro leaves and tender stems (from 2 bunches)
2 tablespoons sherry vinegar
1 pint cherry tomatoes, mixed colors, cut in quarters
1 cup fresh ricotta or thick yogurt
2 tablespoons snipped chives, for garnish

Steps:

  • Prepare a charcoal grill or light the broiler. Remove cores from tomatoes and cut them in half horizontally. Season with salt and pepper on both sides and brush lightly with olive oil.
  • Place tomatoes skin-side down on the grill and leave for about 10 minutes, until skins are blackened and tomatoes have softened slightly. (If using the broiler, place the tomatoes on a rimmed baking sheet skin-side up and broil for 10 minutes.) Transfer tomatoes to a large bowl.
  • Add garlic, cayenne, coriander seeds, cilantro, 2 tablespoons olive oil and sherry vinegar. Stir all ingredients together. Let mixture sit for 10 minutes to allow flavors to marry.
  • Purée tomato mixture with a blender or food processor. Strain through a medium mesh sieve, if desired. Thin with a little water if too thick. Taste and adjust seasoning. Chill well. (The soup will taste best if served within a few hours.)
  • Put cherry tomatoes in a small bowl. Sprinkle with salt and toss with a tablespoon of olive oil.
  • To serve, ladle the soup into chilled shallow bowls. Put a large spoonful of ricotta on top, and spoon cherry tomatoes over. Sprinkle with chives.

FRESH TOMATO AND CORIANDER SOUP



Fresh Tomato and Coriander Soup image

Categories     Soup/Stew     Blender     Herb     Tomato     Quick & Easy     Summer     Chill     Gourmet

Yield Makes about 4 1/2 cups, serving 4

Number Of Ingredients 7

2 pounds tomatoes, quartered
1/2 cup tomato juice
1 drained pickled jalapeño pepper, seeded (wear rubber gloves), or to taste
1/2 teaspoon sugar
2 tablespoons fresh orange juice
3 tablespoons minced fresh coriander
sour cream as an accompaniment if desired

Steps:

  • In a blender blend the tomato juice, the jalapeño pepper, and the sugar until the mixture is smooth. Strain the mixture through a sieve set over a bowl, discard the solids, and stir in the orange juice, the coriander, and enough water to thin the soup to the desired consistency. Season the soup with salt and pepper, chill it, covered, for 1 hour, or until it is cold, and serve it with the sour cream.

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