I was going to add this recipe with my blog entries on Morocco, but as it was winter, it did not seem appropriate. Now is the perfect time for this easy and refreshing summer soup that combines the spices of North Africa with a touch of honey and lemon. Serves four.

1 small onion, chopped

2 tablespoons olive oil

1 teaspoon paprika

1/4 teaspoon ground ginger

1/4 teaspoon ground cumin

Scant 1/4 teaspoon ground cinnamon

1 (14 to 16 oz.) can whole tomatoes in juice, drained and juices reserved

1 3/4 cups chicken broth (14 oz.)

2 teaspoons honey

2 tablespoons chopped fresh parsley

2 tablespoons chopped fresh cilantro

1/2 teaspoon fresh lemon juice, or to taste

Garnish: lemon slices

Cook onion in oil with spices in 3-quart heavy saucepan over moderate heat, stirring occasionally, until onion is softened and begins to brown, 4 to 5 minutes.

Coarsley chop tomatoes and add to onion mixture with reserved juices, broth, honey, 1 tablespoon parsley and 1 tablespoon cilantro, then bring to boil.

Transfer soup to metal bowl set in a larger bowl of ice and cold water. (I usually skip this and just put the soup in the frig to cool). Cool soup, stirring occasionally until cold. Stir in lemon juice and salt and pepper to taste, then stir in remaining parsley and cilantro.

Jul 12, 2010

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