MOROCCAN TOMATO SOUP

Moroccan Tomato Soup image

Provided by Barbara Kafka

Time 10m

Yield Four servings

Number Of Ingredients 12

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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 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