Tomato Broth With Orange Peel And Coriander

• 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

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

very ripe tomatoes, chicken, orange, coriander seed, bay leaf, clove garlic, extra virgin olive oil, kosher salt, freshly ground black pepper, cucumber, whole italian parsley

Taken from cooking.nytimes.com/recipes/5788 (may not work)