RCI-SP.006.0017.001
Chilled Moroccan Tomato Soup
With all of the spices of North Africa, thia tradtional appetizer is delicious and really simple to make.
Prep10 min
Cook12 min
Total22 min
Servings4
Difficultyadvanced
Ingredients
Method
1
Heat olive oil in a large saucepan over medium heat. Add finely chopped garlic and cook for 1 minute until fragrant, stirring frequently to prevent browning.
2
Stir in ground cumin, paprika, and ground cinnamon, cooking for another 30 seconds to toast the spices and release their flavors.
3
Add diced tomatoes, finely chopped celery, and finely chopped scallion to the saucepan. Cook for 5 minutes over medium heat, stirring occasionally, until the vegetables begin to soften.
4
Pour in the chilled tomato juice and chilled orange juice, stirring well to combine all ingredients. Bring to a gentle simmer over medium-low heat for 3 minutes.
5
Remove from heat and stir in the fresh lemon juice. Season with salt and hot pepper sauce to taste, adjusting the balance of heat and acidity as needed.
6
Transfer the soup to a blender in batches and blend until smooth, or use an immersion blender directly in the saucepan for a partially textured consistency.
7
Strain the blended soup through a fine-mesh sieve into a bowl, pressing gently with the back of a spoon to extract all liquid and remove any remaining pulp or fiber.
8
Refrigerate the strained soup for at least 2 hours, or until thoroughly chilled, before serving. Taste and adjust seasoning with additional salt, lemon juice, or hot pepper sauce if needed.
9
Ladle the chilled soup into serving bowls and serve cold as an appetizer, garnishing as desired or serving plain to highlight the delicate Moroccan spice profile.