CHILLED MOROCCAN TOMATO SOUP (for four)
5 medium garlic cloves, minced
2-1/2 teaspoons sweet paprika
1-1/2 teaspoons ground cumin
a large pinch cayenne pepper
4 teaspoons olive oil
2-1/4 pounds tomatoes, cored, peeled, seeded and cut into 1 inch pieces
¼ cup packed cilantro leaves, chopped, plus whole leaves for garnish
1 tablespoon white wine vinegar
2 tablespoons fresh lemon juice, more to taste
2 tablespoons water
2 teaspoons kosher salt, more to taste
4 stalks celery, finely diced
1.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.
2. Pulse the tomatoes in a food processor until coarsely chopped (the soup should be slightly lumpy). Stir in the cooked spice mixture, the cilantro, vinegar, lemon juice, water, 1 teaspoon salt and the celery. Add more salt as desired and refrigerate until cold.
3. Serve garnished with cilantro leaves.
adapted from Barbara Kafka, printed by Amanda Hesser in The Essential New York Times Cookbook