Sonoita Vineyards: Cold Moroccan Soup
1 small onion
3 Tablespoon olive oil
1 teaspoon paprika
1/4 teaspoon each ground cumin and ginger
1 15-16 oz can diced tomatoes
1/2 teaspoon cinnamon
1/3/4 cup chicken broth
2 teaspoon honey
2 Tablespoon each Parsley/ Cilantro
1 teaspoon lemon juice
salt/pepper to taste
Cook onion in oil with all spices, parsley and cilantro stirring till onion is soft. About 4 min.
Add tomatoes, chicken broth, honey, and lemon juice.
Stir well then turn off heat and let rest.
When cooled completely down puree in food processor and then chill.