Chilled Moroccan Tomato Soup Recipes

MOROCCAN TOMATO SOUP

Steps:

• 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.
• 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.

CHILLED TOMATO SOUP

Steps:

• Heat 1/4 cup olive oil in a Dutch oven over medium-low heat. Add the onion and cook, stirring, until softened, 8 to 10 minutes. Add the garlic and red pepper flakes and cook until softened, about 1 minute. Increase the heat to medium, add the tomatoes and 1/2 teaspoon salt, and cook, stirring occasionally, until juicy, 2 to 3 minutes. Add the tomato juice, basil sprigs and 3 cups water. Bring to a simmer and cook until the tomatoes are very soft, 15 to 20 minutes.
• Add 3 cups bread cubes and return the soup to a simmer. Cook, mashing the bread with a wooden spoon, until broken down, 5 to 7 minutes. Discard the basil sprigs. Stir in the vinegar. Working in two batches, puree the soup in a blender until smooth, adding 2 tablespoons olive oil per batch. Refrigerate until cold, at least 2 hours or overnight.
• Before serving, heat the remaining 2 tablespoons olive oil in a skillet over medium-low heat. Add the remaining 2 cups bread cubes; cook, tossing, until golden, 5 to 6 minutes. Season the soup with salt; top with the croutons and chopped basil.

CHILLED MOROCCAN TOMATO SOUP

Steps:

• In a large plastic refrigerator container (Tupperware or Rubbermaid), mix together the first 5 ingredients; stir to mix.
• Using a small skillet, over low heat, warm the olive oil.
• Saute the garlic, cumin, paprika, and cinnamon, stirring constantly, for 1 minute; be careful not to scorch.
• Add the spice mixture to the soup.
• Add lemon juice, hot sauce, and salt to taste.
• Refrigerate for 4 hours before serving.

MOROCCAN TOMATO SOUP

Steps:

• 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.
• 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.

MOROCCAN TOMATO LENTIL STEW (SOUP)

Steps:

• Heat oil in a large saucepan over medium heat. Add leek, garlic, spices and tomato paste. Cook gently, stirring, for 5 minutes.
• Add remaining ingredients and simmer until the potatoes are cooked.

CHILLED FRESH TOMATO SOUP

Steps:

• Working in two batches, place in a blender tomatoes, tomato juice, ginger, coriander, sugar, oil, and 3 tablespoons lime juice; puree on high speed until liquefied. Pour batches into a large bowl. Season generously with salt and pepper; refrigerate until cold, about 1 hour. Before serving, taste for seasoning. If desired, thin with cold water.
• In a small bowl, whisk yogurt and remaining tablespoon lime juice until smooth; season with salt and pepper. Ladle soup into four serving bowls; top each with a dollop of yogurt and, if desired, serve with toasted flatbread.

MOROCCAN-SPICED COLD TOMATO SOUP

Steps:

• Cook onion in oil with spices in a 3-quart heavy saucepan over moderate heat, stirring occasionally, until onion is softened and begins to brown, 4 to 5 minutes. Coarsely chop tomatoes and add to onion mixture with reserved juices, broth, honey, 1 tablespoon parsley, and 1 tablespoon cilantro, then bring to a boil. Transfer soup to a metal bowl set in a larger bowl of ice and cold water. Cool soup, stirring occasionally, until cold, 15 to 20 minutes. Stir in lemon juice and salt and pepper to taste, then stir in remaining parsley and cilantro.

CHILLED SPANISH-STYLE TOMATO SOUP

Steps:

• Make a 1/4-inch-deep X in bottom of each tomato with the tip of a paring knife, then core. In a large pot of boiling water, blanch tomatoes 30 seconds. Transfer to a large bowl of ice water and let stand until cool. Drain; peel and quarter tomatoes.
• Transfer tomatoes to a blender along with garlic, bread, almonds, vinegar, and oil. Puree until smooth, about 1 minute; season with salt and pepper. Refrigerate until well chilled, at least 1 hour and up to 2 days. Serve soup with accompaniments.