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.
4 garlic cloves, minced
2 ½ teaspoons paprika
1 ½ teaspoons ground cumin
Pinch of cayenne pepper
4 teaspoons olive oil
2 ½ pounds tomatoes, diced and cut into 1-inch cubes
¼ cup cilantro leaves
1 tablespoon white wine vinegar
1 lemon, juiced
3 teaspoon kosher salt
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. Next, pass the tomatoes through a food processor. Stir in the spice mixture, vinegar, lemon juice and 2 tablespoons of water. Refrigerate until cold. Garnish with celery or chopped cilantro leaves and a drizzle of olive oil.