Best Chilled Moroccan Tomato Soup Recipes

CHILLED MOROCCAN TOMATO SOUP

Chilled Moroccan Tomato Soup image

Make and share this Chilled Moroccan Tomato Soup recipe from Food.com.

Provided by ratherbeswimmin

Categories Lunch/Snacks

Time 20m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

2 medium tomatoes, diced
1 stalk celery, minced
1 scallion, finely chopped
1 quart chilled tomato juice
1/4 cup chilled orange juice
1 tablespoon olive oil
2 cloves garlic, minced
1 teaspoon ground cumin
1/2 teaspoon paprika
1/4 teaspoon ground cinnamon
2 -3 tablespoons fresh lemon juice
hot pepper sauce
salt

Steps:

In a large plastic refrigerator container (Tupperware or Rubbermaid), mix together the first 5 ingredients; stir to mix.
Using a small skillet, over low heat, warm the olive oil.
Saute the garlic, cumin, paprika, and cinnamon, stirring constantly, for 1 minute; be careful not to scorch.
Add the spice mixture to the soup.
Add lemon juice, hot sauce, and salt to taste.
Refrigerate for 4 hours before serving.

Nutrition Facts : Calories 74.7, Fat 3.8, SaturatedFat 0.5, Sodium 282.2, Carbohydrate 10.5, Fiber 1.7, Sugar 7, Protein 1.8

MOROCCAN TOMATO SOUP

Moroccan Tomato Soup image

This recipe, originally featured in a 1991 column by Barbara Kafka, was rehashed in a piece by Amanda Hesser in 2009. The idea is simple: Aromatic spices are toasted in a small saucepan, paired with tomatoes, and served chilled. The end result is a refreshing soup, full of flavor.

Provided by Amanda Hesser

Categories dinner, lunch, quick, one pot, soups and stews, appetizer, main course, side dish

Time 5m

Yield Serves 4

Number Of Ingredients 11

Ingredients

5 medium cloves garlic, smashed, peeled and minced
2 1/2 teaspoons sweet paprika
1 1/2 teaspoons ground cumin
Large pinch of cayenne pepper
4 teaspoons olive oil
2 1/4 pounds tomatoes, cored and cut into 1-inch pieces
1/4 cup packed chopped cilantro leaves plus additional for garnish
1 tablespoon white-wine vinegar
2 tablespoons plus 2 teaspoons fresh lemon juice
Kosher salt
4 stalks celery, diced

Steps:

In a small saucepan, stir together the garlic, paprika, cumin, cayenne and olive oil. Place over medium-low heat and cook, stirring constantly, for 5 minutes. Remove from the heat and set aside.
Pass the tomatoes through a food mill fitted with a large disk. Stir in the cooked spice mixture, the cilantro, vinegar, lemon juice, 2 teaspoons salt, celery and 2 tablespoons water. Add more salt as desired. Refrigerate until cold. Serve garnished with cilantro leaves.

Nutrition Facts : @context http, Calories 108, UnsaturatedFat 4 grams, Carbohydrate 14 grams, Fat 6 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 742 milligrams, Sugar 8 grams

MOROCCAN TOMATO SOUP

Moroccan Tomato Soup image

Provided by Barbara Kafka

Categories soups and stews, appetizer

Time 10m

Yield Four servings

Number Of Ingredients 12

Ingredients

5 medium cloves garlic, smashed, peeled and minced
2 1/2 teaspoons sweet paprika
1 1/2 teaspoons ground cumin
Large pinch cayenne pepper
4 teaspoons olive oil
2 1/4 pounds tomatoes, cored and cut in 1-inch pieces
1/4 cup packed cilantro leaves, chopped, plus additional leaves for garnish
1 tablespoon white wine vinegar
2 tablespoons plus 2 teaspoons fresh lemon juice
2 tablespoons water
5 teaspoons kosher salt
4 stalks celery, diced

Steps:

Stir together garlic, paprika, cumin, cayenne and olive oil in a small saucepan. Place over low heat and cook, stirring constantly, for 2 minutes. Remove from heat and set aside.
Pass tomatoes through a food mill fitted with a large disk. Stir in cooked spice mixture and remaining ingredients. Refrigerate until cold. Serve garnished with cilantro leaves.

Nutrition Facts : @context http, Calories 108, UnsaturatedFat 4 grams, Carbohydrate 14 grams, Fat 6 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 759 milligrams, Sugar 8 grams

MOROCCAN-SPICED COLD TOMATO SOUP

Moroccan-Spiced Cold Tomato Soup image

Categories Soup/Stew Ginger Tomato Quick & Easy Lunch Spice Summer Chill Honey Cinnamon Cilantro Parsley Gourmet Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 4 servings or about 5 cups

Number Of Ingredients 13

Ingredients

1 small onion, chopped
2 tablespoons olive oil
1 teaspoon paprika
1/4 teaspoon ground ginger
1/4 teaspoon ground cumin
Scant 1/4 teaspoon ground cinnamon
1 (14- to 16-ounce) can whole tomatoes in juice, drained and juices reserved
1 3/4 cups chicken broth (14 fluid ounces)
2 teaspoons honey
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh cilantro
1/2 teaspoon fresh lemon juice, or to taste
Garnish: lemon slices

Steps:

Cook onion in oil with spices in a 3-quart heavy saucepan over moderate heat, stirring occasionally, until onion is softened and begins to brown, 4 to 5 minutes. Coarsely chop tomatoes and add to onion mixture with reserved juices, broth, honey, 1 tablespoon parsley, and 1 tablespoon cilantro, then bring to a boil. Transfer soup to a metal bowl set in a larger bowl of ice and cold water. Cool soup, stirring occasionally, until cold, 15 to 20 minutes. Stir in lemon juice and salt and pepper to taste, then stir in remaining parsley and cilantro.

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