Moroccan Tomato Soup

Name: Moroccan Tomato Soup
Total time: 10 min
Yield: Four servings
Cuisine: moroccan
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

By Barbara Kafka

Total Time: About 10 minutes
Rating: 5(7)
Comments: Read comments

Featured in: FOOD; Cold Soups, Cool Kitchens

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Ingredients

Yield:Four servings

5medium cloves garlic, smashed, peeled and minced
2½teaspoons sweet paprika
1½teaspoons ground cumin
Large pinch cayenne pepper
4teaspoons olive oil
2¼pounds tomatoes, cored and cut in 1-inch pieces
¼cup packed cilantro leaves, chopped, plus additional leaves for garnish
1tablespoon white wine vinegar
2tablespoons plus 2 teaspoons fresh lemon juice
2tablespoons water
5teaspoons kosher salt
4stalks celery, diced

Ingredient Substitution Guide

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Preparation

Step 1
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.
Step 2
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.