Moroccan Tomato Soup

Ingredients

  • 5 medium cloves garlic, smashed, peeled and minced
  • 2 ½ teaspoons sweet paprika
  • 1 ½ teaspoons ground cumin
  • Large pinch of cayenne pepper
  • 4 teaspoons olive oil
  • 2 ¼ pounds tomatoes, cored and cut into 1-inch pieces
  • ¼ cup packed chopped cilantro leaves plus additional for garnish
  • 1 tablespoon white-wine vinegar
  • 2 tablespoons plus 2 teaspoons fresh lemon juice
  • Kosher salt
  • 4 stalks celery, diced
  • Nutritional Information
    • Nutritional analysis per serving (4 servings)

      104 calories; 5 grams fat; 0 grams saturated fat; 3 grams monounsaturated fat; 0 grams polyunsaturated fat; 13 grams carbohydrates; 4 grams dietary fiber; 7 grams sugars; 3 grams protein; 579 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

Serves 4

Preparation

  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. 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.

5 minutes

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