Egyptian Tomato Soup

Egypt is one place I have always wanted to go to.  The pyramids, the markets, the food, the people...  I would love to visit there.  Dreaming....

I use to work at a jewelry store-  My boss was an Egyptian man.  He owned a few jewelry stores.  He was an interesting charactor.  I learned a lot from him.  I am forever thankful to him for introducing me to Middle Eastern food.  Funny, he now owns a restaurant too. 


Egyptian Tomato Soup
adapted from this recipe at Apartment Therapy

1 tablespoon unsalted butter
1 medium onion, finely chopped
2 cloves garlic, minced
1 (4 ounce) jar diced pimientos
1 (14.5 ounce) can diced tomatoes, with juice; or 1 pound fresh tomatoes
1 (14.5 ounce) can low sodium chicken broth, or 2 cups homemade chicken stock
1 teaspoon chili powder
1/2 teaspoon paprika
1/2 teaspoon allspice
1 limes cut into wedges
Salt and freshly ground black pepper

In a large stockpot over medium heat, melt the butter. Add the onion and garlic, cook until soft, about 5 minutes. Add the pimientos and tomatoes, cover and cook gently for 10 minutes. Add the stock, chili powder and paprika and cook for an additional 5 minutes. Using an immersion blender (or transfer to a food processor or blender), puree until almost smooth. Season with salt and pepper to taste. Serve with fresh lime squeezed on top.