Moroccan-Spiced Cold Tomato Soup

4.3(97)

North African spices combine with a touch of honey and lemon in a refreshing summer soup.

by Epicurious·published 2004-08-20

Servings

Makes 4 servings or about 5 cups

Total time

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Calories / serving

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Ingredients (13)

serves

1 small onion, choppedonion
2 tablespoons olive oilolive-oil
1 teaspoon paprikapaprika
1/4 teaspoon ground gingerginger
1/4 teaspoon ground cumincumin
Scant 1/4 teaspoon ground cinnamoncinnamon
1 (14- to 16-ounce) can whole tomatoes in juice, drained and juices reservedtomato
1 3/4 cups chicken broth (14 fluid ounces)chicken
2 teaspoons honeyhoney
2 tablespoons chopped fresh parsleyparsley
2 tablespoons chopped fresh cilantrocilantro
1/2 teaspoon fresh lemon juice, or to tastelemon
Garnish: lemon slices

Instructions (1 steps)

01Cook 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.

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Not rich — missing servings, total time, or calories.