Moroccan Gazpacho
This chilled Middle Eastern tomato-based soup is not only refreshing, spicy and flavorful, but it can also be made in advance and ready to pull out on a warm summer day. You get the perfect combination of spices that offer anti-inflammatory benefits along with a huge dose of lycopene from the fresh tomatoes.
INGREDIENTS
Serves 4
3-4 garlic cloves, minced
2 teaspoons paprika
2 teaspoons ground cumin
Pinch of cayenne pepper
2 tablespoons olive oil
6 cups tomatoes, roughly chopped
1 tablespoon white wine vinegar
1 teaspoon sea salt
2 tablespoons of water
¼ cup fresh cilantro
Salt & pepper to taste
This chilled Middle Eastern tomato-based soup is not only refreshing, spicy and flavorful, but it can also be made in advance and ready to pull out on a warm summer day. You get the perfect combination of spices that offer anti-inflammatory benefits along with a huge dose of lycopene from the fresh tomatoes.
INGREDIENTS
Serves 4
3-4 garlic cloves, minced
2 teaspoons paprika
2 teaspoons ground cumin
Pinch of cayenne pepper
2 tablespoons olive oil
6 cups tomatoes, roughly chopped
1 tablespoon white wine vinegar
1 teaspoon sea salt
2 tablespoons of water
¼ cup fresh cilantro
Salt & pepper to taste
METHOD
In a small sauté pan, combine garlic, paprika, cumin, cayenne, and olive oil. Cook over low heat, stirring constantly for 2 minutes. Remove from heat and let cool. Place the tomatoes in the container of a food processor and process leaving some small chunks of tomatoes. Add in the spice mixture, vinegar, 2 tablespoons of water and pulse until combined. Add in the cilantro and pulse 10-12 times. Refrigerate until cold. Garnish with chopped cilantro and a drizzle of olive oil.
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