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    You are in: Home / Greek / Tomato Cilantro Soup Recipe
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    Tomato Cilantro Soup

    Average Rating:

    3 Total Reviews

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    • on June 11, 2010

      I own a copy of Mediterranean Light and have never noticed this recipe. Time to dust off that copy and pay more attention! This was delicious and another easy recipe to prepare. After bringing the ingredients to a simmer in Step #3, the mixture was transferred to a crock pot and cooked on LOW for about 3-3 1/2 hours. Used Spanish smoked paprika which meant I skipped the cayenne at the end. Roasting the tomatoes (fresh in this case) might bring out that much more flavor...Nancy's whole milk yogurt dolloped on top. Served with Lemon Pepper Bread Abm. Reviewed for ZWT 6.

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    • on May 27, 2008

      This is a great soup. I don;t know what I was thinking picking a soup when we are already set into summer. It was 100+ just the other day, anyway, I fixed yesterday and descided to eat cold. Superb! I am taking for lunch for the week. I used water because I didn't have the stock, next time I will make sure I have the stock.

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    • on May 10, 2008

      This tomato soup is perfect! Way more flavor than the canned stuff. It's also great because I am trying to drop a few pounds right now and this is low calorie....a hearty filling soup that is good for you! I am going to make this all summer long (will never make canned again!). We had it hot this time with light sour cream instead of yogurt, but I think will try it cold next time for a change. Thank you Kumquat this is sooo good!!

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    Nutritional Facts for Tomato Cilantro Soup

    Serving Size: 1 (277 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 63.5
    Calories from Fat 19
    Total Fat 2.1 g
    Saturated Fat 0.2 g
    Cholesterol 0.0 mg
    Sodium 286.9 mg
    Total Carbohydrate 11.2 g
    Dietary Fiber 2.5 g
    Sugars 5.7 g
    Protein 1.7 g

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