Tomato Soup with a Hint of Morocco
Grab those juicy tomatoes and an onion from your cupboard, a few spices from the rack and some of that stale bread you forgot to eat a few days ago - you'll have a tasty summer Moroccan soup before you can even say "Don't panic, grow organic!"
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Ingredients
1 onion, finely chopped
A splash of olive oil
1 tsp paprika
1/4 tsp ground ginger
1/4 tsp ground cumin
Pinch of cinnamon
4 cups tomatoes, diced
1 slice stale bread, crumbled
2 tsp honey
Juice and zest of 1 lime
Sea salt and freshly ground pepper
A handful of fresh coriander and/or mint
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The How-To
In a large pan, fry onion and spices in olive oil until onion has softened. Add diced tomatoes, breadcrumbs and honey. Stir and heat thoroughly.
Tip the mixture into a blender (or use a hand whizzy stick blender!) and blitz with lime juice, herbs and lime zest. You can either press the mixture through a sieve to get a nice smooth texture, or leave it slightly lumpy - up to you!
Place the soup in the freezer for 15 mins if you prefer it chilled, otherwise warm it up again and season with a generous splattering of herbs!
