Moroccan Tomato Soup

• 5 medium cloves garlic, smashed, peeled and minced
• 2 1/2 teaspoons sweet paprika
• 1 1/2 teaspoons ground cumin
• Large pinch of cayenne pepper
• 4 teaspoons olive oil
• 2 1/4 pounds tomatoes, cored and cut into 1-inch pieces
• 1/4 cup packed chopped cilantro leaves plus additional for garnish
• 1 tablespoon white-wine vinegar
• 2 tablespoons plus 2 teaspoons fresh lemon juice
• Kosher salt
• 4 stalks celery, diced

1. In a small saucepan, stir together the garlic, paprika, cumin, cayenne and olive oil.
2. Place over medium-low heat and cook, stirring constantly, for 5 minutes.
3. Remove from the heat and set aside.
4. Pass the tomatoes through a food mill fitted with a large disk.
5. Stir in the cooked spice mixture, the cilantro, vinegar, lemon juice, 2 teaspoons salt, celery and 2 tablespoons water.
6. Add more salt as desired.
7. Refrigerate until cold.
8. Serve garnished with cilantro leaves.

garlic, sweet paprika, ground cumin, cayenne pepper, olive oil, tomatoes, cilantro, whitewine vinegar, lemon juice, kosher salt, stalks celery

Taken from cooking.nytimes.com/recipes/1012678 (may not work)