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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 lb whole tomatoes, seeded and juices reserved
1 3/4 cups chicken broth 
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 a medium saucepan over moderate heat (stir occasionally) until onion is soft and begins to brown. 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 to unite flavors. Immediately transfer soup to a metal bowl set in a larger bowl of ice and cold water, chill, stirring until cold. Stir in lemon juice and salt and pepper to taste, then stir in remaining parsley and cilantro. Makes 4 servings or about 5 cups.