Moroccan Tomato Soup
- Total Time
- About 10 minutes
- Rating
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Ingredients
- 5medium cloves garlic, smashed, peeled and minced
- 2½teaspoons sweet paprika
- 1½teaspoons ground cumin
- Large pinch cayenne pepper
- 4teaspoons olive oil
- 2¼pounds tomatoes, cored and cut in 1-inch pieces
- ¼cup packed cilantro leaves, chopped, plus additional leaves for garnish
- 1tablespoon white wine vinegar
- 2tablespoons plus 2 teaspoons fresh lemon juice
- 2tablespoons water
- 5teaspoons kosher salt
- 4stalks celery, diced
Nutritional analysis per serving (4 servings)
107 calories; 5 grams fat; 1 gram saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 14 grams carbohydrates; 4 grams dietary fiber; 8 grams sugars; 3 grams protein; 763 milligrams sodium
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
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.
- Step 2
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.
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