Cold Spiced Mushroom and Tomato Soup

Name: Cold Spiced Mushroom and Tomato Soup
Yield: Serves 6
Cuisine: Moroccan
Ingredients: 14 oz (397 g) can of tomatoes, chopped; juice of 1 small lemon; juice of 1 large orange; 8 oz (225 g) large mushrooms, sliced roughly; 2–3 cloves of garlic, sliced; 5 tablespoons (5 x 15 ml spoon) olive oil; 1 rounded teaspoon (1–2 x 5 ml spoon) paprika; 1 teaspoon (5 ml spoon) ground cinnamon; fresh mint leaves, chopped; 6 tablespoons (6 x 15 ml spoon) natural yogurt; 1 pint (600 ml) water; 1 tablespoon (15 ml spoon) tomato purée; 1 large, fresh green chilli, seeds removed under running water and chopped finely

Preparation info

Serves
6

Difficulty
Easy

Appears in

First Impressions

By Josceline Dimbleby

Published 1984

About

This cold soup has a Moroccan flavour to it. It is spiced and slightly hot to the taste. It is very easy to prepare and always seems to stimulate the appetite. It tastes particularly good as part of a summer meal.

Ingredients

2–3 cloves of garlic, sliced
5 tablespoons (5 x 15 ml spoon) olive oil

Africa
Morocco
Summer
Vegetarian
Gluten-free
Mediterranean
Soup

Method

Put the sliced garlic in a largish saucepan with the olive oil. Heat the oil and let the garlic just sizzle over a medium heat for a minute or so, until beginning to brown. Then add the paprika and the cinnamon and stir around over the heat for a moment. Remove from the heat and add the canned, chopped tomatoes, the lemon and orange juice, the sliced mushrooms and the chopped chilli. Finally, s