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

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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