Chilled Moroccan Tomato Soup |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Needs to refrigerate 4 hours before serving. Adapted from Moosewood. 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.
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