Tomato Broth With Orange Peel And Coriander

Name: Tomato Broth With Orange Peel And Coriander
Total time: 30 min
Yield: 4 servings
Ingredients: 6 very ripe tomatoes, cut into 1/2-inch chunks; 1/2 cup chicken or vegetable broth; Zest and juice of 1 orange; 2 tablespoons coriander seed, crushed well in a mortar; 1 bay leaf; 1 clove garlic, crushed; 1 tablespoon extra virgin olive oil; Kosher salt; Freshly ground black pepper; 1/2 cup finely (1/8 inch) diced cucumber; 1/4 cup whole Italian parsley leaves

By Amanda Hesser

Total Time: 30 minutes
Rating: (0)
Comments: Read comments

Featured in: Simple And Splendid, On the Grass

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Ingredients

Yield:4 servings

6very ripe tomatoes, cut into ½-inch chunks
½cup chicken or vegetable broth
Zest and juice of 1 orange
2tablespoons coriander seed, crushed well in a mortar
1bay leaf
1clove garlic, crushed
1tablespoon extra virgin olive oil
Kosher salt
Freshly ground black pepper
½cup finely (⅛ inch) diced cucumber
¼cup whole Italian parsley leaves

Ingredient Substitution Guide

Preparation

Step 1
In a large saucepan, combine tomatoes, broth, orange zest and juice, coriander, bay leaf, garlic and olive oil. Season with salt and pepper to taste. Bring to a simmer, and cook until tomatoes soften, 5 to 7 minutes. Turn off heat, and let cool completely.
Step 2
Strain through a fine sieve, using the back of a large spoon to press as much juice as possible out of the tomatoes. Adjust seasoning. Divide among four bowls, and garnish with diced cucumber and parsley leaves. Serve room temperature or chilled.