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Waiting for tomatoes? Make this soup By Sarah Lemon Updated: Jul 08, 2022 09:48 AM A A The advent of summer produce inspires all manner of dishes, not least among them, soup. Chilled soups, of course, are classic mealtime solutions when the mercury soars. But the collection of recipes in this week’s food section (see the e-edition ) offered more traditionally hot soups, complemented with a riff on old-fashioned borscht. This recipe, also courtesy of Tribune News Service, does double duty. Serve it hot or cold, depending on your mood and temperatures outside. Anyone still waiting on locally grown tomatoes, as I am, can consider the inclusion of canned tomato juice here a fitting compromise. As TNS food writer Daniel Neman attests, it’s delightful, the tomato mellowed and deepened with sautéed onions and vegetable stock. Light spices — cumin, turmeric, cardamom and cloves, plus a pinch of cayenne for extra heat — make the soup come alive. And if that much heat is too hot for you, especially in summer, you can cool it off with a spoonful or two of tangy yogurt. Tribune News Service photo Lightly Spiced Tomato Soup 1 cup finely chopped onion 1 to 2 tablespoons vegetable oil Pinch cayenne pepper (or 1 seeded and minced small chile) 1 teaspoon ground cumin 1/2 teaspoon turmeric 1/4 teaspoon ground cardamom 1/8 teaspoon ground cloves 6 cups tomato juice (48-ounce can) 1 cup water or vegetable stock Plain yogurt, for garnish In a small soup pot, sauté the onion in the oil until translucent. Add the cayenne, cumin, turmeric, cardamom and cloves and sauté for another minute, stirring continuously. Add the tomato juice and water and simmer for about 20 minutes to blend flavors. Serve hot or cold, topped with a spoonful of yogurt. Makes 4 to 6 servings. Recipe from “Sundays at Moosewood Restaurant” by the Moosewood Collective.