Moroccan Tomato Soup
Updated Feb. 28, 2024
- Total Time
- 5 minutes
- Cook Time
- 5 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 5medium cloves garlic, smashed, peeled and minced
- 2½teaspoons sweet paprika
- 1½teaspoons ground cumin
- Large pinch of cayenne pepper
- 4teaspoons olive oil
- 2¼pounds tomatoes, cored and cut into 1-inch pieces
- ¼cup packed chopped cilantro leaves plus additional for garnish
- 1tablespoon white-wine vinegar
- 2tablespoons plus 2 teaspoons fresh lemon juice
- Kosher salt
- 4stalks celery, diced
Nutritional analysis per serving (4 servings)
107 calories; 5 grams fat; 1 gram saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 14 grams carbohydrates; 4 grams dietary fiber; 8 grams sugars; 3 grams protein; 745 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
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.
Private Notes
Comments
a large can of crushed tomatoes (1.5lb) can easily be substituted, eliminating the need to fool around with a food mill
Q: Any suggestions for people who don't want to go out and buy a food mill?
Read ingredients. Scanned prep only and went to store. In the middle of prep, read the last sentence and realized I was making a sort of Moroccan gazpacho. (It’s January....and even though I’m in Southern Spain, it’s not hot!). Good news: The soup works great served hot.
5 minutes? Hardly. The prep time is much more unless you are a professional cook. Lovely flavor though.
Terrific summer soup - every time I serve it, my guests are floored by the complex flavors. I grate large, over ripe tomatoes on a box grater - perfect chunky-ish texture. The payoff vs effort is through the roof.
We prepare this many times in the summer and freeze it for a winter treat. It freezes beautifully. We start with 2-3 pounds of tomatoes. We add several shakes of a good hot sauce, 6 cloves of garlic not 5, 1/3 cup of cilantro, a rounded teaspoon of cumin, red wine vinegar and smoked Spanish style paprika for half the called for paprika. All goes into a blender to pulse to the right consistency and if we need two batches in the blender, we will mix them together before eating.
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