Ingredients for Chilled Moroccan Tomato Soup
- Tomatoes
- Celery
- Scallion
- Tomato Juice
- Orange Juice
- 2 tablespoons olive oil
- 2 cloves minced garlic
- Ground Cumin
- 1/2 teaspoon smoked paprika
- Ground Cinnamon
- Fresh Lemon Juice
- Hot Pepper Sauce
- 1/2 teaspoon salt (or to taste)
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How to Make Chilled Moroccan Tomato Soup
- Combine 28 ounces (794g) canned crushed tomatoes, 1 (14.5 ounce) can diced tomatoes, undrained, 1 cup vegetable broth, 1/2 cup chopped red onion, and 1/4 cup chopped cilantro in a large bowl or container.
- Stir well to combine all ingredients.
- In a small skillet over low heat, warm 2 tablespoons olive oil.
- Add 2 cloves minced garlic, 1 teaspoon ground cumin, 1/2 teaspoon smoked paprika, and 1/4 teaspoon ground cinnamon. Sauté for 1 minute, stirring constantly, being careful not to burn.
- Add the spice mixture to the tomato mixture.
- Stir in 2 tablespoons lemon juice, a dash of your favorite hot sauce (or to taste), and 1/2 teaspoon salt (or to taste).
- Refrigerate for at least 4 hours, or preferably overnight, to allow flavors to meld and the soup to chill thoroughly.
- Before serving, taste and adjust seasonings as needed. Garnish with extra cilantro and a swirl of olive oil (optional).
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
27g
Fat
2g
Carbs
3g