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Moroccan Tomato Soup
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Description
A very flavorful and simple soup, for those hot days when you have tons of tomatoes and don’t want to cook. A nice alternative to Gazpacho, for when you want to mix things up. (Cook time includes fridge time!)
Ingredients
- 5 cloves Garlic, Minced
- 2-½ teaspoons Sweet Paprika
- 1-½ teaspoon Ground Cumin
- 1 pinch Cayenne Pepper
- 4 teaspoons Olive Oil
- 2-¼ pounds Tomatoes, Cored And Cut Into 1" Pieces
- ¼ cups Cilantro, Chopped And Lightly Packed
- 2 teaspoons Vinegar
- 2 Tablespoons Fresh Lemon Juice
- Kosher Salt
- 4 stalks Celery, Diced
Preparation
In a small saucepan, stir together garlic, paprika, cumin, cayenne and oil. Cook over medium-low heat, stirring constantly, for 5 minutes. Remove from heat and set aside.
Pass the tomatoes through a food mill fitted with a large disk. (If you don’t have a food mill, you can peel, seed and chop the tomatoes, which is preferable to the uniform texture achieved by a food processor. The soup should be slightly lumpy.)
Stir in the cooked spice mixture, the cilantro, vinegar, lemon juice (2T + 2t), salt, celery and 4 Tbsp water. Add more salt if desired.
Refrigerate until cold. Serve garnished with cilantro leaves.
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