Moroccan Tomato Soup, 1991

By Mbakalarski

This appeared in an article by Barbara Kafka in The Times and in the NYTimes magazine on 7/16/09.

Ingredients

• 5 medium cloves garlic, smashed, peeled and minced
• 2 1/2 teaspoons sweet paprika
• 1 1/2 teaspoons ground cumin
• Large pinch of cayenne pepper
• 4 teaspoons olive oil
• 2 1/4 pounds tomatoes, cored and cut into 1-inch pieces
• 1/4 cup packed chopped cilantro leaves plus additional for garnish
• 1 tablespoon white-wine vinegar
• 2 tablespoons plus 2 teaspoons fresh lemon juice
• Kosher salt
• 4 stalks celery, diced

Details

Servings 4
Adapted from nytimes.com

Preparation

Step 1

1. 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.

2. 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.