Fresh Tomato Soup with Moroccan Spices

With tomatoes as good as they are all over the Mediterranean, it stands to reason that myriad dishes have evolved from one end of the basin to the other. The French have their cream of tomato soups, the Spanish their gazpacho, the Greeks their tomato and bulgur wheat soups, and more. I especially like Moroccan tomato soups that couple the summer's quintessential vegetable with densely aromatic spices. The balance is lovely.

6 servings
8 large ripe tomatoes, seeded and coarsely chopped
2 tablespoons extra virgin olive oil
1 large yellow onion, coarsely chopped
1 teaspoon paprika
1 scant teaspoon finely chopped fresh ginger
1 scant teaspoon ground cumin
1 cinnamon stick
1 teaspoon honey
2 cups chicken broth
3 tablespoons chopped flat-leaf parsley
2 tablespoons chopped cilantro
1 tablespoon fresh lemon juice

Place the tomatoes in a food processor and purée. Set aside.

Heat the olive oil in a large soup pot over medium heat, add the onion, and cook until wilted, about 8 minutes. Add the paprika, ginger, cumin, and cinnamon and stir to coat. Pour in the tomatoes, honey, broth, and half the parsley and cilantro. Raise the heat and bring the soup to a boil, then reduce the heat and simmer, partially covered, for 20 minutes, or until slightly thickened. Remove from the heat, cool to room temperature, and chill for 2 to 3 hours before serving. Just before serving stir in the lemon juice and remaining parsley and cilantro.

From: Against the Grain: 150 Good Carb Mediterranean Recipes by Diane Kochilas