Chilled Moroccan Tomato Soup

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

• Ready In: 20 mins
• Serves: 4

Ingredients

• 2  medium tomatoes, diced
• 1  stalk celery, minced
• 1  scallion, finely chopped
• 1  quart  chilled tomato juice
• 1⁄4 cup  chilled  orange juice
• 1  tablespoon olive oil
• 2  cloves garlic, minced
• 1  teaspoon ground cumin
• 1⁄2 teaspoon paprika
• 1⁄4 teaspoon ground cinnamon
• 2 -3  tablespoons fresh lemon juice
•  hot pepper sauce
•  salt

Directions

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.