This chilled Middle Eastern tomato-based soup is refreshing, spicy, and flavorful, and it can also be made in advance and served 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 cloves garlic, minced
2½ teaspoons paprika
1½ teaspoons ground cumin
Pinch of cayenne pepper
4 teaspoons olive oil, plus oil for drizzling
2½ pounds tomatoes, diced and cut into 1-inch cubes
1 tablespoon white wine vinegar
Juice of 1 lemon
2 tablespoons water
¼ cup chopped celery or cilantro for garnish
IN A SMALL SAUTÉ PAN, combine the garlic, paprika, cumin, cayenne, and olive oil. Cook over low heat, stirring constantly, for 2 minutes. Remove from the heat and let cool. Next, blend the tomatoes in a food processor. Stir in the spice mixture, vinegar, lemon juice, and water with the tomatoes. Refrigerate until cold. Serve garnished with chopped celery or cilantro and a drizzle of olive oil.
Recipe by Elise Museles of Kale and Chocolate. First appeared in Gutbliss (Penguin 2013).