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

Ingredients

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

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.

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