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1 medium onion, chopped
2 tbsp olive oil
1 tsp spicy paprika
1/2 tsp ground ginger
1/2 tsp ground cumin
scant 1/4 tsp cinammon
8 plum tomatoes, peeled or a 480 g can of plum tomatoes
1 3/4 C chicken broth
1 tbsp honey
2 tbsp chopped fresh parsley
fresh lemon juice to taste

Cooking process:
Cook onion with the spices over moderate heat till softened, 3-4 minutes.
Coarsely chop tomatoes and add along with their juices, the broth, honey and parsley. Bring to a boil.
Cool soup completely by letting it cool or immersing it in a large bowl of ice water.
Stir in fresh lemon juice, season with s&p and bit more parsley.
Garnish with thin lemon slices.

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