Chilledmoroccantomatosoup Recipes
CHILLED MOROCCAN TOMATO SOUP
Make and share this Chilled Moroccan Tomato Soup recipe from Food.com.
Provided by ratherbeswimmin
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a large plastic refrigerator container (Tupperware or Rubbermaid), mix together the first 5 ingredients; stir to mix.
- Using a small skillet, over low heat, warm the olive oil.
- Saute the garlic, cumin, paprika, and cinnamon, stirring constantly, for 1 minute; be careful not to scorch.
- Add the spice mixture to the soup.
- Add lemon juice, hot sauce, and salt to taste.
- Refrigerate for 4 hours before serving.
Nutrition Facts : Calories 74.7, Fat 3.8, SaturatedFat 0.5, Sodium 282.2, Carbohydrate 10.5, Fiber 1.7, Sugar 7, Protein 1.8
MOROCCAN-SPICED COLD TOMATO SOUP
Categories Soup/Stew Ginger Tomato Quick & Easy Lunch Spice Summer Chill Honey Cinnamon Cilantro Parsley Gourmet Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings or about 5 cups
Number Of Ingredients 13
Steps:
- 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.
MOROCCAN TOMATO SOUP
Provided by Barbara Kafka
Categories soups and stews, appetizer
Time 10m
Yield Four servings
Number Of Ingredients 12
Steps:
- Stir together garlic, paprika, cumin, cayenne and olive oil in a small saucepan. Place over low heat and cook, stirring constantly, for 2 minutes. Remove from heat and set aside.
- Pass tomatoes through a food mill fitted with a large disk. Stir in cooked spice mixture and remaining ingredients. Refrigerate until cold. Serve garnished with cilantro leaves.
Nutrition Facts : @context http, Calories 108, UnsaturatedFat 4 grams, Carbohydrate 14 grams, Fat 6 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 759 milligrams, Sugar 8 grams
MOROCCAN TOMATO SOUP
This recipe, originally featured in a 1991 column by Barbara Kafka, was rehashed in a piece by Amanda Hesser in 2009. The idea is simple: Aromatic spices are toasted in a small saucepan, paired with tomatoes, and served chilled. The end result is a refreshing soup, full of flavor.
Provided by Amanda Hesser
Categories dinner, lunch, quick, one pot, soups and stews, appetizer, main course, side dish
Time 5m
Yield Serves 4
Number Of Ingredients 11
Steps:
- In a small saucepan, stir together the garlic, paprika, cumin, cayenne and olive oil. Place over medium-low heat and cook, stirring constantly, for 5 minutes. Remove from the heat and set aside.
- Pass the tomatoes through a food mill fitted with a large disk. Stir in the cooked spice mixture, the cilantro, vinegar, lemon juice, 2 teaspoons salt, celery and 2 tablespoons water. Add more salt as desired. Refrigerate until cold. Serve garnished with cilantro leaves.
Nutrition Facts : @context http, Calories 108, UnsaturatedFat 4 grams, Carbohydrate 14 grams, Fat 6 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 742 milligrams, Sugar 8 grams
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