Name: Moroccan Tomato Soup
Yield: Makes 4 cups (1 l); 4 first-course servings
Cuisine: Indian
Ingredients: 5 medium cloves garlic, smashed, peeled, and very finely chopped; 2½ teaspoons paprika; Large pinch of cayenne pepper; 1½ teaspoons ground cumin; 1 tablespoon white wine vinegar; Juice of 1 medium lemon; 5 teaspoons kosher salt; Cilantro sprigs; 4 medium ribs celery, peeled and coarsely chopped; 3 tablespoons olive oil, optional; 4 teaspoons olive oil; ¼ cup (15 g) packed cilantro leaves, coarsely chopped; 2¼ pounds (1 kg) tomatoes, cored and cut into 1-inch (2.5-cm) cubes

Preparation info

Makes 4 cups 1 l ) ;
4
first-course servings

Difficulty
Easy

Appears in

Soup

By Barbara Kafka

Published 1998

About

This requires two minutes of cooking, but the rest is easy, providing that the tomatoes are good. It is a lot easier to use a food mill, which removes both skin and seeds. Lacking a food mill, peel the tomatoes. If they are really ripe, this can be done by running the back of a table knife firmly all over the surface of the tomato. It will then be easy to pull the skin away from the tomato. Cut the tomatoes in half and, with a small spoon, scoop out the seeds. Pulse in a food processor unti