Moroccan Gazpacho Soup

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).