Spicy Indian Tomato Shorba
In sizzling tropical summers, spicy foods have a paradoxically cooling effect. This aromatic soup is traditionally served hot, but we've chilled our version.
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- Calories: 144
- Calories from fat: 31%
- Protein: 3.4g
- Fat: 5g
- Saturated fat: 2.7g
- Carbohydrate: 20g
- Fiber: 3.6g
- Sodium: 1293mg
- Cholesterol: 0.0mg
- 4 1/2 pounds ripe tomatoes
- 2 teaspoons vegetable oil
- 1 teaspoon garam masala
- 1 teaspoon ground cumin
- 1/2 cup chopped red onion
- 2 teaspoons minced garlic
- 1 serrano chile, seeded and chopped
- 2 tablespoons grated fresh ginger
- 1 to 1 1/2 cups reduced-fat coconut milk
- 3 tablespoons tomato paste
- 2 tablespoons lemon juice
- 1 tablespoon sugar
- 1 1/2 teaspoons kosher salt
- 1/2 cup chopped fresh cilantro, plus small cilantro leaves
- 1. Dip tomatoes in a pan of boiling water until skins pull off easily with a knife tip, 15 seconds. Cool, peel, core, quarter, and seed.
- 2. Warm oil in a frying pan over medium heat. Add spices and stir until fragrant, 1 minute. In a blender, purée onion, garlic, chile, ginger, 1 cup coconut milk, the tomato paste, and spice mixture.
- 3. Add half of tomatoes and their juices and whirl until very smooth. Pour into a stainless steel bowl. Set aside 2 tomato pieces. Purée remaining tomatoes and stir into bowl with the lemon juice, sugar, and salt.
- 4. Nest bowl in ice water; stir often until cold, 15 minutes. Stir in chopped cilantro and more coconut milk if you like. Chop reserved tomato. Garnish bowls with tomato and cilantro leaves.
- Note: Nutritional analysis is per 1-cup serving.
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