Chilled Moroccan Tomato Soup

Submitted by ratherbeswimmin

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

 

• Ready In: 20mins
• Ingredients: 13
• 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.

Reviews

[jerri822]

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.

 

[Tebo3759]

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)

 

[Yaffa]

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

 

[sillyjodes]

Very good summer starter. It went well with roasted chicken, salad and broiled fennel. I did not have OJ, so I added extra lemon juice.

 

[Hajar Elizabeth]

I know Moosewood very well. I used to cook there and assisted on their "handwritten" cookbook a hundred yrs ago! This soup while not technically Moroccan IS wonderful!!!