Moroccan-Spiced Cold Tomato Soup
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 servings or about 5 cups
- 1 teaspoon paprika
- 2 tablespoons olive oil
- 1/4 teaspoon ground ginger
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh cilantro
- 1/4 teaspoon ground cumin
- 2 teaspoons honey
- 1 small onion, chopped
- Carbohydrate 13 g(4%)
- Cholesterol 3 mg(1%)
- Fat 8 g(13%)
- Fiber 3 g(11%)
- Protein 4 g(8%)
- Saturated Fat 1 g(7%)
- Sodium 276 mg(11%)
- Calories 136
Preparation Cook onion in oil with spices in a 3-quart heavy saucepan over moderate heat, stirring occasionally, until onion is softened and begins to brown, 4 to 5 minutes. Coarsely chop tomatoes and add to onion mixture with reserved juices, broth, honey, 1 tablespoon parsley, and 1 tablespoon cilantro, then bring to a boil. Transfer soup to a metal bowl set in a larger bowl of ice and cold water. Cool soup, stirring occasionally, until cold, 15 to 20 minutes. Stir in lemon juice and salt and pepper to taste, then stir in remaining parsley and cilantro.
Preparation Cook onion in oil with spices in a 3-quart heavy saucepan over moderate heat, stirring occasionally, until onion is softened and begins to brown, 4 to 5 minutes. Coarsely chop tomatoes and add to onion mixture with reserved juices, broth, honey, 1 tablespoon parsley, and 1 tablespoon cilantro, then bring to a boil. Transfer soup to a metal bowl set in a larger bowl of ice and cold water. Cool soup, stirring occasionally, until cold, 15 to 20 minutes. Stir in lemon juice and salt and pepper to taste, then stir in remaining parsley and cilantro.
