Moroccan Tomato Soup

1. 1

   In a small saucepan, stir together garlic, paprika, cumin, cayenne and oil. Cook over medium-low heat, stirring constantly, for 5 minutes. Remove from heat and set aside.

2. 2

   Pass the tomatoes through a food mill fitted with a large disk. (If you don't have a food mill, you can peel, seed and chop the tomatoes, which is preferable to the uniform texture achieved by a food processor. The soup should be slightly lumpy.)

3. 3

   Stir in the cooked spice mixture, the cilantro, vinegar, lemon juice (2T + 2t), salt, celery and 4 Tbsp water. Add more salt if desired.

4. 4

   Refrigerate until cold. Serve garnished with cilantro leaves.

No additional tips available.