Moroccan Tomato Soup
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
4 stalks celery, diced.
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.
2. Pass the tomatoes through a food mill fitted with a large disk. Or wiz it in a food processor 🙂 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.
This appeared in an article by Barbara Kafka in The Times.
1991: Moroccan Tomato Soup
Photo is from http://www.thehostess.com.au/?cat=5
I use organic tomatoes and also organic tomato paste. I popped a dash of lime juice in.
I serve this hot, topped with cheese and served with garlic bread.
I often add rice of GF pasta.
It is a good idea to have cilantro on the table for guests to add for themselves as cilantro is one of those herbs you either love or hate 🙂
FYI: I almost never stick to exact recipes and I only measure and weigh ingredients for baking.