Serves 4
35 min
Moroccan-Spiced Cold Tomato Soup
Recipe GLPRc432b43091923f
A vibrant chilled soup infused with warm Moroccan spices like paprika, ginger, and cinnamon, balanced with bright tomato and herb notes. This refreshing cold soup is perfect for warm days and combines aromatic spice with the natural sweetness of tomatoes and honey.
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Ingredients
1 small onion, chopped
2 tablespoons olive oil
1 teaspoon paprika
1/4 teaspoon ground ginger
1/4 teaspoon ground cumin
0.2 teaspoon Scant 1/4 teaspoon ground cinnamon
1 (14- to 16-ounce) can whole tomatoes in juice, drained with juices reserved
1 3/4 cups chicken broth
2 teaspoons honey
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh cilantro
1/2 teaspoon fresh lemon juice, or to taste
Salt and pepper to taste
Lemon slices for garnish
Directions
Heat olive oil in a 3-quart heavy saucepan over moderate heat. Add the chopped onion and cook, stirring occasionally, until softened and lightly browned, about 4 to 5 minutes.
Stir in the paprika, ground ginger, ground cumin, and ground cinnamon, cooking the spices with the onion for about 1 minute until fragrant.
Coarsely chop the drained canned tomatoes and add them to the saucepan along with the reserved tomato juice and chicken broth. Stir in the honey, 1 tablespoon of the fresh parsley, and 1 tablespoon of the fresh cilantro.
Bring the soup to a boil, then remove from heat immediately.
Transfer the hot soup to a metal bowl and place it in a larger bowl filled with ice and cold water. Stir the soup occasionally until it cools completely, about 15 to 20 minutes.
Once chilled, stir in the fresh lemon juice and season to taste with salt and pepper. Gently stir in the remaining parsley and cilantro.
Serve the cold soup in bowls and garnish with fresh lemon slices.
