In a recent New York Times edition, there is a Moroccan Tomato Soup
recipe by Barbara Kafka, first published in 1991.
<http://www.nytimes.com/2009/07/19/magazine/19food-t-001.html>

It is a very good, simple soup, served cold, so suitable for hot days,
like here now. It is a very good alternative to gazpacho (and will
please those who dislike bread which appears to be present in virtually
all traditional gazpacho versions). In the absence of good fresh
tomatoes, one can use good canned tomatoes, or jarred passata, or jarred
cubed tomatoes (pomodori cubettati).

Victor

1991: Moroccan Tomato Soup
This appeared in an article by Barbara Kafka in The Times.

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. Place over medium-low heat and cook, stirring
constantly, for 5 minutes. Remove from the heat and set aside.

2. Pass the tomatoes through a food mill fitted with a large disk. Stir
in the cooked spice mixture, the cilantro, vinegar, lemon juice, 2
teaspoons salt, celery and 2 tablespoons water. Add more salt as
desired. Refrigerate until cold. Serve garnished with cilantro leaves.

Serves 4.

Victor Sack wrote:

> In a recent New York Times edition, there is a Moroccan Tomato Soup
> recipe by Barbara Kafka, first published in 1991.
>
>
>
> 1991: Moroccan Tomato Soup
> This appeared in an article by Barbara Kafka in The Times.
>
> 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. Place over medium-low heat and cook, stirring
> constantly, for 5 minutes. Remove from the heat and set aside.
>
> 2. Pass the tomatoes through a food mill fitted with a large disk. Stir
> in the cooked spice mixture, the cilantro, vinegar, lemon juice, 2
> teaspoons salt, celery and 2 tablespoons water. Add more salt as
> desired. Refrigerate until cold. Serve garnished with cilantro leaves.
>
> Serves 4.

Kafka soup?

Theres got to be a joke there somewhere

--

Mr. Joseph Littleshoes Esq.

Domine, dirige nos.
Let the games begin!
http://fredeeky.typepad.com/fredeeky.../sf_anthem.mp3

On Fri, 17 Jul 2009 17:34:40 -0700, Mr. Joseph Littleshoes Esq. wrote:

> Victor Sack wrote:
>
>> In a recent New York Times edition, there is a Moroccan Tomato Soup
>> recipe by Barbara Kafka, first published in 1991.
>>
>>
>>
>> 1991: Moroccan Tomato Soup
>> This appeared in an article by Barbara Kafka in The Times.
>>

>> Serves 4.
>
> Kafka soup?
>
> Theres got to be a joke there somewhere

"One morning, when Gregor Samsa woke from troubled dreams, he found himself
in the soup."

your pal,
blake

blake murphy wrote:
> On Fri, 17 Jul 2009 17:34:40 -0700, Mr. Joseph Littleshoes Esq. wrote:
>
>> Victor Sack wrote:
>>
>>> In a recent New York Times edition, there is a Moroccan Tomato Soup
>>> recipe by Barbara Kafka, first published in 1991.
>>>
>>>
>>>
>>> 1991: Moroccan Tomato Soup
>>> This appeared in an article by Barbara Kafka in The Times.
>>>
>
>>> Serves 4.
>>
>> Kafka soup?
>>
>> Theres got to be a joke there somewhere
>
> "One morning, when Gregor Samsa woke from troubled dreams, he found
> himself in the soup."
>
And he heard a voice complaining : "Waiter, there's a beetle in my soup."

Cheers,

Michael "Franz" Kuettner

> On Fri, 17 Jul 2009 17:34:40 -0700, Mr. Joseph Littleshoes Esq. wrote:
>
>> Victor Sack wrote:
>>
>>> In a recent New York Times edition, there is a Moroccan Tomato Soup
>>> recipe by Barbara Kafka, first published in 1991.
>>>
>>> 1991: Moroccan Tomato Soup
>>> This appeared in an article by Barbara Kafka in The Times.
>>
>> Kafka soup?
>>
>> Theres got to be a joke there somewhere

And as I sat down to eat my alphabet soup, the letters G R E G OR appeared
....

Felice

Michael Kuettner > wrote:

> blake murphy wrote:
> >
> > "One morning, when Gregor Samsa woke from troubled dreams, he found
> > himself in the soup."
> >
> And he heard a voice complaining : "Waiter, there's a beetle in my soup."

Good ones!

BTW, Nabokov points out that the Beetle in question
"... has a tremendous convex belly divided into segments and a hard
rounded back suggestive of wing cases. In beetles these cases conceal
flimsy little wings that can be expanded and then may carry the beetle
for miles and miles in a blundering flight. Curiously enough, Gregor
the beetle never found out that he had wings under the hard covering of
his back. (This is a very nice observation on my part to be treasured
all your lives. Some Gregors, some Joes and Janes, do not know that
they have wings.)"

Also, Nabokov's analysis puts the Gregor the beetle at three feet long
(else he couldn't have unlocked the door standing on the third pair of
his legs), so there must be a lot of soup available.

Victor