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

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