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).

NOTES : Serve warm or chilled; garnish with fresh cilantro sprigs, if desired.

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