Cold Tomato Soup, Moroccan Style

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

Serves4 Origin North Africa and Middle East
Preparation 5mins Heat rating (Mild)
Cooking 5mins Ease (Easy)
Vegetarian Yes


tsp Ground Cinnamon
tsp Cumin seeds
tsp Ground Ginger
1 tsp Sweet Paprika
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


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.

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