|
Moroccan Tomato Soup The New York Times Magazine, July 28, 1991 Barbara Kafka Yield: serves 4 5 medium cloves garlic, minced 2½ tsp. sweet paprika 1½ tsp. ground cumin Large pinch of cayenne pepper 4 tsp. olive oil 2¼ pounds tomatoes, cored and cut into 1-inch pieces ¼ cup packed cilantro leaves, chopped, plus whole leaves for garnish 1 Tbsp. white wine vinegar 2 Tbsp. plus 2 tsp. fresh lemon juice 2 Tbsp. water 2 tsp. kosher salt, or more to taste 4 stalks celery, finely diced Stir together the garlic, paprika, cumin, cayenne, and olive oil in a small saucepan, place over medium-low heat, and cook, stirring constantly, for 5 minutes. Remove from the heat. Pass the tomatoes through a food mill fitted with the coarse plate. Stir in the cooked spice mixture, the cilantro, vinegar, lemon juice, water, 2 teaspoons salt, and the celery. Add more salt as desired Refrigerate until cold. Serve garnished with cilantro leaves. Note: You can grate the tomatoes on a box grater (not a great idea) or peel, seed and chop the tomatoes. Small bits are preferable to the uniform texture achieved by a food processor. The soup should be slightly lumpy. This is a great alternative to gazpacho. My food mill allows the seeds to go through but they don't seem to make any difference. I was a little afraid the soup might be too spicy but it was actually perfect. "Heating tames the spices and makes the sweet tomatoes sparkle." |
| Home | Table of Contents | Soup Index |