Cold Tomato Soup, Moroccan Style
North African spices combine with a touch of honey and lemon in a refreshing summer soup.
| Serves | 4 | Origin | North Africa and Middle East | |
| Preparation | 5mins | Heat rating |  | (Mild) |
| Cooking | 5mins | Ease |  | (Easy) |
| Vegetarian | Yes | |||
Ingredients
¼ tsp Ground Cinnamon, organic
¼ tsp Cumin seeds, organic
¼ tsp Ground Ginger, organic
1 tsp Sweet Paprika, organic
1 small onion, chopped
2tbps olive oil
500g ripest tomatoes (skinned) or 1x400ml can
400ml chicken or vegetable stock
2 teaspoons honey
2tbsps chopped fresh parsley
2tbps chopped fresh coriander
½ -1 preserved lemon, finely chopped
Lemon juice (optional)
Salt and Pepper, to taste
¼ tsp Cumin seeds, organic
¼ tsp Ground Ginger, organic
1 tsp Sweet Paprika, organic
1 small onion, chopped
2tbps olive oil
500g ripest tomatoes (skinned) or 1x400ml can
400ml chicken or vegetable stock
2 teaspoons honey
2tbsps chopped fresh parsley
2tbps chopped fresh coriander
½ -1 preserved lemon, finely chopped
Lemon juice (optional)
Salt and Pepper, to taste
Preparation
Cook onion in oil with spices in a saucepan over moderate heat, stirring occasionally, until onion is softened and begins to colour, 4-5 minutes. Coarsely chop tomatoes (or tinned) and add to onions, stock, preserved lemon, honey, 1 tablespoon parsley, and 1 tablespoon coriander, then bring to a boil. Season with salt and pepper to taste. Allow to cool before refrigerating.
Add some juice of lemon juice (if using) then stir in remaining parsley and coriander. Serve immediately.