Moroccan Tomato Soup

Page 134

Cuisine: Moroccan/Algerian/Tunisian | Course Type: Soups and Stews

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Recipe Review

A zesty cold tomato soup enlivened with some Moroccan spices and lemon.

Unlike some soups that are eventually served chilled, this one required minimal cooking, just a mere toasting of spices and softening of the garlic to take the edge off. I used a (680ml) bottle of passata instead of fresh tomatoes, salt to taste and only 3 cloves of garlic, which were noticeable but not overwhelming. The soup took just minutes to assemble.

It was a refreshing starter that will taste even better made with tomatoes that are at their peak.

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