Moroccan-Spiced Cold Tomato Soup

1. 1

   Cook onion in oil with spices in a 3-quart heavy saucepan over moderate heat, stirring occasionally, until onion is softened and begins to brown, 4 to 5 minutes.

2. 2

   Coarsely chop tomatoes and add to onion mixture with reserved juices, broth, honey, 1 tablespoon parsley, and 1 tablespoon cilantro, then bring to a boil.

3. 3

   Transfer soup to a metal bowl set in a larger bowl of ice and cold water.

4. 4

   Cool soup, stirring occasionally, until cold, 15 to 20 minutes.

5. 5

   Stir in lemon juice and salt and pepper to taste, then stir in remaining parsley and cilantro.

* Per serving · 4 servings · Values may vary.

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