MOROCCAN TOMATO & CHICKPEA SOUP WITH COUSCOUS
This filling soup is healthy and packed with the flavours of North Africa: harissa, ginger, lemon and coriander
Provided by Barney Desmazery
Categories Lunch, Soup
Time 1h5m
Number Of Ingredients 13
Steps:
- Tip the couscous into a bowl, season with salt and pepper and stir through 1 tbsp of the oil. Pour over enough hot stock just to cover and cover the bowl with cling film and set aside.
- Heat the rest of the oil in a saucepan and cook the onion and carrot gently for 8 mins until softened. Add the garlic and ginger and cook for 2 mins more then stir in the ras el hanout and harissa and cook for another minute. Pour in the tomatoes and stock and give everything a good stir. Season, add the chickpeas and simmer everything gently for 20 mins until thickened slightly then squeeze over the lemon.
- Uncover the couscous and fluff up with a fork. Spoon the soup into bowls, top each with a mound of couscous, scatter with coriander and serve with extra harissa for those who want it.
Nutrition Facts : Calories 265 calories, Fat 10.4 grams fat, SaturatedFat 1.4 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 9.9 grams sugar, Fiber 6 grams fiber, Protein 7.3 grams protein, Sodium 1.2 milligram of sodium
MOROCCAN TOMATO SOUP
This recipe, originally featured in a 1991 column by Barbara Kafka, was rehashed in a piece by Amanda Hesser in 2009. The idea is simple: Aromatic spices are toasted in a small saucepan, paired with tomatoes, and served chilled. The end result is a refreshing soup, full of flavor.
Provided by Amanda Hesser
Categories dinner, lunch, quick, one pot, soups and stews, appetizer, main course, side dish
Time 5m
Yield Serves 4
Number Of Ingredients 11
Steps:
- In a small saucepan, stir together the garlic, paprika, cumin, cayenne and olive oil. Place over medium-low heat and cook, stirring constantly, for 5 minutes. Remove from the heat and set aside.
- Pass the tomatoes through a food mill fitted with a large disk. Stir in the cooked spice mixture, the cilantro, vinegar, lemon juice, 2 teaspoons salt, celery and 2 tablespoons water. Add more salt as desired. Refrigerate until cold. Serve garnished with cilantro leaves.
Nutrition Facts : @context http, Calories 108, UnsaturatedFat 4 grams, Carbohydrate 14 grams, Fat 6 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 742 milligrams, Sugar 8 grams
CHILLED MOROCCAN TOMATO SOUP
Make and share this Chilled Moroccan Tomato Soup recipe from Food.com.
Provided by ratherbeswimmin
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a large plastic refrigerator container (Tupperware or Rubbermaid), mix together the first 5 ingredients; stir to mix.
- Using a small skillet, over low heat, warm the olive oil.
- Saute the garlic, cumin, paprika, and cinnamon, stirring constantly, for 1 minute; be careful not to scorch.
- Add the spice mixture to the soup.
- Add lemon juice, hot sauce, and salt to taste.
- Refrigerate for 4 hours before serving.
Nutrition Facts : Calories 74.7, Fat 3.8, SaturatedFat 0.5, Sodium 282.2, Carbohydrate 10.5, Fiber 1.7, Sugar 7, Protein 1.8
CHILLED TOMATO SOUP
Provided by Food Network
Time 2h
Yield 4 servings
Number Of Ingredients 9
Steps:
- Whisk the green onion, tomato juice, sour cream, lemon zest and juice together. Season with salt and pepper and chill until dinner time. Chill cucumber and cantaloupe dice separately. Right before serving, combine the tomato juice mixture with the cucumber and cantaloupe, adjust the seasoning and serve with slices of fresh avocado.
CHILLED TOMATO SOUP
Provided by Food Network Kitchen
Categories appetizer
Time 3h
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Heat 1/4 cup olive oil in a Dutch oven over medium-low heat. Add the onion and cook, stirring, until softened, 8 to 10 minutes. Add the garlic and red pepper flakes and cook until softened, about 1 minute. Increase the heat to medium, add the tomatoes and 1/2 teaspoon salt, and cook, stirring occasionally, until juicy, 2 to 3 minutes. Add the tomato juice, basil sprigs and 3 cups water. Bring to a simmer and cook until the tomatoes are very soft, 15 to 20 minutes.
- Add 3 cups bread cubes and return the soup to a simmer. Cook, mashing the bread with a wooden spoon, until broken down, 5 to 7 minutes. Discard the basil sprigs. Stir in the vinegar. Working in two batches, puree the soup in a blender until smooth, adding 2 tablespoons olive oil per batch. Refrigerate until cold, at least 2 hours or overnight.
- Before serving, heat the remaining 2 tablespoons olive oil in a skillet over medium-low heat. Add the remaining 2 cups bread cubes; cook, tossing, until golden, 5 to 6 minutes. Season the soup with salt; top with the croutons and chopped basil.
MOROCCAN-SPICED COLD TOMATO SOUP
Categories Soup/Stew Ginger Tomato Quick & Easy Lunch Spice Summer Chill Honey Cinnamon Cilantro Parsley Gourmet Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings or about 5 cups
Number Of Ingredients 13
Steps:
- Cook onion in oil with spices in a 3-quart heavy saucepan over moderate heat, stirring occasionally, until onion is softened and begins to brown, 4 to 5 minutes. Coarsely chop tomatoes and add to onion mixture with reserved juices, broth, honey, 1 tablespoon parsley, and 1 tablespoon cilantro, then bring to a boil. Transfer soup to a metal bowl set in a larger bowl of ice and cold water. Cool soup, stirring occasionally, until cold, 15 to 20 minutes. Stir in lemon juice and salt and pepper to taste, then stir in remaining parsley and cilantro.
FRESH TOMATO SOUP WITH CRISPY CHEESE TOAST
We're doing a very fresh twist on the classic cream of tomato soup with a grilled cheese sandwich. Since we're using fresh tomatoes at their peak of vine-ripened goodness, this simple soup is going to be not quite, but almost, 100% tomato.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Tomato Soup Recipes
Time 1h10m
Yield 4
Number Of Ingredients 11
Steps:
- Remove cores from tomatoes and cut in half crosswise. Reserve until needed.
- Heat olive oil and butter in a saucepan over medium-high heat. Add garlic and anchovy and cook until garlic is sizzling in the hot fat, 45 seconds to 1 minute. Carefully add the tomatoes with their juices, salt, and red pepper flakes. Toss with a spoon every few minutes until the tomatoes release their liquid and start to break down.
- Once the tomatoes have softened and start to collapse, reduce heat to medium-low and cook, stirring occasionally, until the tomatoes have fallen apart and the soup resembles a coarse tomato sauce, about 45 minutes.
- Meanwhile, preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with foil or a silicone liner. Drizzle with 2 tablespoons olive oil.
- Place the bread slices on the prepared baking sheet. Top each slice with sliced basil, and then Cheddar cheese.
- Bake in the preheated oven until the cheese is well browned and crispy around the edges, 15 to 20 minutes. Let cool to room temperature.
- Remove soup from heat and pass through a mesh strainer into a bowl. Use the back of a ladle to push all the tomato mixture through. Discard the skins and seeds, which should be the only things left in the strainer.
- Transfer the strained tomato soup back into the saucepan and place back over medium-low heat. Continue cooking to thicken slightly, if desired, or simply bring back to a simmer and serve immediately with the cheese toasts.
Nutrition Facts : Calories 578.2 calories, Carbohydrate 36.8 g, Cholesterol 76 mg, Fat 41.5 g, Fiber 6 g, Protein 18.2 g, SaturatedFat 18.6 g, Sodium 1137.9 mg, Sugar 11.1 g
CHILLED TOMATO & RED PEPPER SOUP
From a cookbook simply titled Mediterranean. From a place where the tomatoes taste like sunshine, it's a little harder to make this soup in North America, where the tomatoes sometimes taste like water... I suggest using Roma tomatoes, but whatever you choose, make sure they smell like tomatoes! Otherwise this will taste like cold pasta sauce. Cook time includes time to cool and chill.
Provided by Isabeau
Categories Peppers
Time 4h15m
Yield 1 1 soup, 4 serving(s)
Number Of Ingredients 9
Steps:
- Cut each pepper half into quarters. Place skin side up on a grill rack and cook until skins have charred. Transfer to a bowl and cover with a plate. (I put them on the barbeque to keep the heat out of the house.).
- Heat the oil in a large pan. Add onion and garlic and cook until soft. Meanwhile, remove the skin from the peppers and roughly chop them. Cut the tomatoes into chunks.
- Add the peppers and tomatoes to pan, then cover and cook gently for 10 minutes. Add wine and cook a further 5 minutes, then add stock and salt and pepper to taste and continue simmering 20 minutes.
- Process the soup in a blender until smooth. (I let it cool a bit first. Easier to handle, and less like to explode!) Pour into a clean glass or ceramic bowl and leave to cool completely before chilling for at least 3 hours. When soup is cold, season to taste. Serve in bowls topped with croutons, if you wish, and garnished with snipped chives.
Nutrition Facts : Calories 239.2, Fat 12.5, SaturatedFat 2, Cholesterol 4.5, Sodium 228.5, Carbohydrate 19.6, Fiber 3.8, Sugar 10.8, Protein 6.3
CHILLED TOMATO SOUPS
Yield Serves 4
Number Of Ingredients 5
Steps:
- Preheat oven to 300°F.
- Bake tomatoes in a shallow baking pan in middle of oven 10 minutes. Coarsely chop yellow and red tomatoes separately. Blend yellow tomatoes, 2 tablespoons oil, 1 teaspoon chile-pepper water, and 1 teaspoon garlic in a blender until smooth. Force soup through a fine sieve into a large liquid-measuring cup, pressing hard on solids, and season with salt. Make red-tomato soup in same manner with remaining soup ingredients, straining into a separate liquid-measuring cup. Chill soups, covered, until cold.
- Pour soups simultaneously from opposite sides into a Martini glass (colors will remain separate), using about one fourth of each soup. Repeat to fill 3 more glasses.
More about "chilledmoroccantomatosoup recipes"
COLD TOMATO SOUP - HEALTHY RECIPES BLOG
From healthyrecipesblogs.com
10 FAMOUS MOROCCAN FOODS YOU SHOULD TRY - THE SPRUCE …
13 MOROCCAN-INSPIRED RECIPES | TASTE OF HOME
From tasteofhome.com
10 BEST MOROCCAN COUSCOUS SALAD RECIPES | YUMMLY
From yummly.com
CREAMY MOROCCAN TOMATO SOUP. - HALF BAKED HARVEST
From halfbakedharvest.com
MOROCCAN RECIPES | ALLRECIPES
From allrecipes.com
THESE ARE MOZAMBIQUE’S MUST-TRY DISHES - CULTURE TRIP
From theculturetrip.com
MOROCCAN LAMB, TOMATO AND CHICKPEA SOUP SURE TO WARM YOU …
From foodgal.com
TOP'S CHINA
From topschinarestaurant.com
MOROCCAN FOOD: 40 BEST FOODS YOU MUST TRY IN MOROCCO
From capetocasa.com
10 BEST MOROCCAN APPETIZERS RECIPES | YUMMLY
From yummly.com
RECIPES COLLECTION - ENGLISH
From lcbo.com
CHILLED MOROCCAN TOMATO SOUP RECIPE BY CHEF.FOODIE | IFOOD.TV
From ifood.tv
BEAT THE HEAT WITH THESE 3 CHILLED NOODLE DISHES | FOOD & WINE
From foodandwine.com
WHAT TO EAT WITH TOMATO SOUP: 15 MUST TRY COMBOS!
From substitutecooking.com
MOROCCAN COUSCOUS RECIPE - TRADITIONAL MOROCCAN DISH
From originalmoroccanfood.com
TOP 10 MOROCCAN RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
HOMEMADE TOMATO SOUP RECIPE - JOYFOODSUNSHINE
From joyfoodsunshine.com
SPICY MOROCCAN TOMATO SOUP | CANADIAN LIVING
From canadianliving.com
BARBARA KAFKA'S MOROCCAN TOMATO SOUP - THE WEDNESDAY CHEF
From thewednesdaychef.com
CHILLED TOMATO SOUP RECIPE - OPRAH.COM
From oprah.com
CHILLED CREAMY TOMATO BASIL SOUP - ONCE UPON A CHEF
From onceuponachef.com
MOROCCAN TOMATO SOUP - GUIDING STARS
From guidingstars.com
MOROCCAN FOOD: 30 TRADITIONAL DISHES TO LOOK FOR IN MOROCCO
From willflyforfood.net
27 TRADITIONAL DOMINICAN FOODS TO TRY + THEIR HISTORY
From dominicanabroad.com
MOROCCAN FOOD // POPULAR DISHES + RECIPES + WHERE TO EAT (2021)
From thinkmorocco.com
MOROCCAN CUISINE EMBLEMATIC & TASTIEST DISHES – MOROCCANZEST
From moroccanzest.com
MOROCCAN FOOD: A GUIDE TO CULINARY MASTERY - UNO CASA
From unocasa.com
MOROCCAN FOOD – 15 TRADITIONAL DISHES TO EAT IN MOROCCO
From swedishnomad.com
MOROCCAN TOMATO COUSCOUS CHICKPEA SOUP - A CEDAR SPOON
From acedarspoon.com
TOP 25 MOST POPULAR FOODS IN MOROCCO – BEST MOROCCAN …
From chefspencil.com
MOROCCAN APPETIZER RECIPES - THE SPRUCE EATS
From thespruceeats.com
CHILLED TUSCAN-STYLE TOMATO SOUP - EASY RECIPES
From goodhousekeeping.com
10 MOROCCAN DISHES & FOOD YOU MUST TRY IN MOROCCO
From outsidesuburbia.com
50 MOROCCAN DISHES YOU HAVE TO TRY - THE FOOD HOG
From thefoodhog.com
CHILLED MOROCCAN TOMATO SOUP | RECIPES WIKI | FANDOM
From recipes.fandom.com
MOROCCAN VEGETABLE COUSCOUS | CANADIAN LIVING
From canadianliving.com
10 SIMPLE MOROCCAN SIDE DISHES - INSANELY GOOD
From insanelygoodrecipes.com
You'll also love