Moroccan-Spiced Cold Tomato Soup
Serves: 5
Amos O'Hara
1 January 1970
Based on User reviews:
32
Spice
46
Sweetness
36
Sourness
41
mins
Prep time (avg)
7
Difficulty
Ingredients:
1 small
Onion (chopped)2 tbsps
Olive Oil1 tsp
Paprika1 tsp
Ground Ginger1 tsp
Ground Cumin1 tsp
Ground Cinnamon1.75 cups
Chicken Broth (14 fluid ounces)2 tsps
Honey2 tbsps
Parsley (chopped fresh)2 tbsps
Cilantro (chopped fresh)Directions:
1
Cook onion in oil with spices in a 3-quart heavy saucepan over moderate heat, stirring occasionally, until onion is softened and begins to brown, 4 to 5 minutes
2
Coarsely chop tomatoes and add to onion mixture with reserved juices, broth, honey, 1 tablespoon parsley, and 1 tablespoon cilantro, then bring to a boil
3
Transfer soup to a metal bowl set in a larger bowl of ice and cold water
4
Cool soup, stirring occasionally, until cold, 15 to 20 minutes
5
Stir in lemon juice and salt and pepper to taste, then stir in remaining parsley and cilantro
6
Cook onion in oil with spices in a 3-quart heavy saucepan over moderate heat, stirring occasionally, until onion is softened and begins to brown, 4 to 5 minutes
7
Coarsely chop tomatoes and add to onion mixture with reserved juices, broth, honey, 1 tablespoon parsley, and 1 tablespoon cilantro, then bring to a boil
8
Transfer soup to a metal bowl set in a larger bowl of ice and cold water
9
Cool soup, stirring occasionally, until cold, 15 to 20 minutes
10
Stir in lemon juice and salt and pepper to taste, then stir in remaining parsley and cilantro