See Also: Tomato Pastina Soup(recipes)
Cream of tomato soup(recipes)
Turkey-Tomato Soup(recipes)
Tomato and Pumpkin Soup(recipes)
Fresh Tomato Pasta Soup(recipes)
Fresh tomato soup with tapenade(recipes)
Tomato and Turkey Soup with Pesto(recipes)
Roast Tomato-Basil Soup(recipes)
Rice, Tomato and Cumin Soup(recipes)
Rustic Tomato, Bread and Basil Soup(recipes)

hemianosmia (medicine) and Tomato Pastina Soup (recipes)


hemianosmia (medicine)


hemianosmia
<neurology> Loss of smell in one nostril


Tomato Pastina Soup (recipes)


Tomato Pastina Soup

Yield: Makes 6 servings

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.





Ingredients:



2teaspoons olive oil

2/3cup coarsely chopped green bell pepper

1/2cup coarsely chopped onion

1/2cup coarsely chopped cucumber

3cloves garlic, minced

1-1/2pounds fresh tomatoes, coarsely chopped

1can (14-1/2 ounces) whole tomatoes, undrained

2tablespoons balsamic vinegar

2teaspoons ground cumin

1teaspoon coriander seeds

1/2teaspoon black pepper

1/4teaspoon salt

1ounce uncooked pastina

1cup water









Preparation:





1.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.2.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.









Nutritional Information:







Serving Size: 3/4 cup soup







Sodium

214 mg







Protein

3 g







Fiber

3 g







Carbohydrate

17 g







Saturated Fat

trace g







Total Fat

2 g







Calories from Fat

21 %







Calories

93









Dietary Exchange:







Vegetable

2







Starch

1/2







Fat

1/2