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CATEGORY CUISINE TAG YIELD
Vegetables, Meats Soups and, Stews 1 Servings

INGREDIENTS

1 c Vertically sliced onion
Vegetable cooking spray
1 ts Olive oil
1/4 c Thinly sliced celery
1 sm Clove garlic, minced
1 ts Ground cumin
1/2 ts Salt
1/8 ts Pepper, (1/8 to 1/4)
4 c Peeled coarsely chopped tomatoes
1/3 c Water
13 3/4 oz No-salt-added chicken broth, (1 can)
2 tb Chopped fresh cilantro
Fresh cilantro sprigs, (optional)

INSTRUCTIONS

Cut onion slices in half.
Coat a large saucepan with cooking spray; add oil, and place over medium
heat until hot. Add onion, celery, and garlic; saute 5 minutes or until
tender. Add cumin, salt, and pepper; cook 5 minutes, stirring frequently.
Add tomato, water, and chicken broth; bring to a boil. Reduce heat, and
simmer, uncovered,
10    minutes.
Place 2-1/2 cups tomato mixture in container of an electric blender; cover
and process until smooth. Add tomato puree back to mixture in pan, and stir
well. Add chopped cilantro, and stir well. Yield: 1-1/2 quarts (serving
size: 1 cup).
Per serving: 253 Calories; 7g Fat (20% calories from fat); 25g Protein; 43g
Carbohydrate; 0mg Cholesterol; 2554mg Sodium
NOTES : Serve warm or chilled; garnish with fresh cilantro sprigs, if
desired.
Recipe by: Cooking Light, May/June 1993, page 89
Posted to MC-Recipe Digest V1 #417 by igor@digex.net on Jan 28, 1997.

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