Chilled Moroccan Tomato Soup
Experience the vibrant flavors of North Africa with this Chilled Moroccan Tomato Soup, a refreshing and richly spiced twist on traditional gazpacho. Packed with juicy ripe tomatoes, crisp cucumber, and aromatic red bell pepper, this cold soup is elevated with enticing Moroccan spices like ground cumin, paprika, and a hint of cayenne for a gentle kick. A splash of red wine vinegar and fresh lemon juice adds a tangy brightness, while herbs like cilantro and parsley provide a fresh, earthy finish. Perfect for warm weather, this quick and easy no-cook recipe requires just 20 minutes of prep and minimal effort, making it an ideal appetizer or light meal. Serve it elegantly chilled with a drizzle of olive oil for a truly mesmerizing culinary escape.
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Recipe Information
Ingredients
- 8 medium ripe tomatoes
- 1 large red bell pepper
- 1 large cucumber
- 1 small red onion
- 2 whole garlic cloves
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 2 tablespoons tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 0.25 teaspoons ground cayenne pepper
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 cup cold water
- 2 tablespoons fresh cilantro
- 2 tablespoons fresh parsley
- 2 tablespoons lemon juice
Instructions
Rinse and core the tomatoes. Place them in a pot of boiling water for 30 seconds, then transfer them to a bowl of ice water. Peel off their skins and roughly chop them.
Rinse the red bell pepper, cucumber, cilantro, and parsley. Core and chop the pepper, and peel and chop the cucumber into chunks. Finely dice the red onion and mince the garlic.
In a blender or food processor, combine the chopped tomatoes, red bell pepper, cucumber, red onion, and garlic. Blend until mostly smooth, but leave a little texture for added character.
Add the tomato paste, olive oil, red wine vinegar, ground cumin, paprika, cayenne pepper, salt, and black pepper to the blender. Pour in the cold water and blend again until well combined.
Adjust the seasoning with more salt, pepper, or cayenne to suit your taste. If the soup is too thick, add a little more cold water to reach your desired consistency.
Transfer the soup to a large bowl or container, cover, and refrigerate for at least 1 hour to chill and allow the flavors to develop.
Before serving, stir in the fresh lemon juice and sprinkle the soup with chopped cilantro and parsley for garnish.
Serve the chilled Moroccan tomato soup in bowls or glasses, drizzled with a little extra olive oil if desired. Enjoy!
Nutrition Facts
Calories |
758 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.8 g | 57% | |
| Saturated Fat | 6.0 g | 30% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2472 mg | 107% | |
| Total Carbohydrate | 86.3 g | 31% | |
| Dietary Fiber | 22.3 g | 80% | |
| Total Sugars | 47.4 g | ||
| Protein | 17.5 g | 35% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 281 mg | 22% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 4027 mg | 86% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
