Moroccan Tomato Soup
Updated February 27, 2024
Tom Schierlitz for The New York Times. Food Stylist: Brian Preston-Campbell.
- Total Time
- 5 minutes
- Cook Time
- 5 minutes
- Rating
- Comments
- Read comments
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Ingredients
5 medium cloves garlic, smashed, peeled and minced
2 ½ teaspoons sweet paprika
1 ½ teaspoons ground cumin
Large pinch of cayenne pepper
4 teaspoons olive oil
2 ¼ pounds tomatoes, cored and cut into 1-inch pieces
¼ cup packed chopped cilantro leaves plus additional for garnish
1 tablespoon white-wine vinegar
2 tablespoons plus 2 teaspoons fresh lemon juice
Kosher salt
4 stalks celery, diced
Nutritional analysis per serving (4 servings)
14 grams carbs; 107 calories; 4 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 5 grams fat; 4 grams fiber; 745 milligrams sodium; 3 grams protein; 8 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
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.
Private Notes
Comments
a large can of crushed tomatoes (1.5lb) can easily be substituted, eliminating the need to fool around with a food mill
Q: Any suggestions for people who don't want to go out and buy a food mill?
Read ingredients. Scanned prep only and went to store. In the middle of prep, read the last sentence and realized I was making a sort of Moroccan gazpacho. (It’s January....and even though I’m in Southern Spain, it’s not hot!). Good news: The soup works great served hot.
I have a memory of making this dish in 1991 for a dinner party and loving it. But I recall it being part of a group of Moroccan recipes in one feature, another was a chickpea spinach dish. Does anyone else remember? I’d love to find all the recipes. This was one of my best dinner parties!
Used up the last crop of summer tomatoes. This soup is also very good served warm
5 minutes? Hardly. The prep time is much more unless you are a professional cook. Lovely flavor though.