Total Time
Prep 20 mins
Cook 0 mins

Needs to refrigerate 4 hours before serving. Adapted from Moosewood.

Ingredients Nutrition


  1. In a large plastic refrigerator container (Tupperware or Rubbermaid), mix together the first 5 ingredients; stir to mix.
  2. Using a small skillet, over low heat, warm the olive oil.
  3. Saute the garlic, cumin, paprika, and cinnamon, stirring constantly, for 1 minute; be careful not to scorch.
  4. Add the spice mixture to the soup.
  5. Add lemon juice, hot sauce, and salt to taste.
  6. Refrigerate for 4 hours before serving.
Most Helpful

Excellent soup recipe. I like the use of orange juice. It seemed to cut some of the acidity from the tomato juice. The spices were outstanding and gave the overall flavor a Mediterranean influence. I thought it was cool and refreshing. I had it for lunch 3 days last week and found it very satisfying. Thanks for posting.

jerri822 May 03, 2003

This was teriffic. I used a can of diced tomatoes and a 1/4 cup of orange concentrate. It just made a great starter to a BBQ pork tenderloin dinner. Made it two days ahead to save time!! Thanks for a great little recipe ratherbesinnin (great name too)

Tebo July 20, 2009

Absolutely delicious! Very easy to make and a nice change from gazpacho. Thanks very much!

Yaffa May 29, 2008