Categories: simple, soup

Ingredients

• 1 shallot, minced fine
• 2 1/2 teaspoons sweet paprika
• 1 1/2 teaspoons ground cumin
• Large pinch of cayenne pepper
• 4 teaspoons olive oil
• 1.5 pounds tomatoes, cored, peeled and cut into 1-inch pieces
• 1/4 cup packed chopped cilantro or parsley leaves 1 teaspoon

Directions

1. In a small saucepan, stir together the shallot, paprika, cumin, cayenne and olive oil. Place over medium-low heat and cook, stirring constantly, for 5 minutes. Remove from the heat and set aside.

2. Put the chopped tomatoes with their juice in a large bowl. Pass an immersion blender through once or twice, leaving most of the tomatoes still chunky. Stir in the cooked spice mixture, the cilantro, vinegar, and lemon juice. Taste for salt. Eat immediately.

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