Serves 6
This recipe is so simple, so good and low fat to boot. What more can you ask for? It can be served piping hot or chilled in the summer months.
1 tbsp. vegetable oil
2 onions, diced
1 28-oz. tin of plum tomatoes
3 c. tomato juice
1/4 c. frozen orange juice concentrate, thawed
salt and pepper
1/3 c. cilantro, finely chopped
1. In a large saucepan, heat the oil over medium-high heat. Add the onion and cook until soft.
2. Add the canned tomatoes, along with their juice, breaking the tomatoes up with a spoon. Stir in the tomato juice and bring to a simmer. Cook for 10 minutes.
3. Using an immersion blender, puree the soup.
4. Stir in the orange juice concentrate. Season with salt and pepper to taste. Bring back to a simmer.
5. Stir in the cilantro and serve.
