Chilled Moroccan Tomato Soup - cooking recipe

Ingredients

2 medium tomatoes, diced
1 stalk celery, minced
1 scallion, finely chopped
1 quart chilled tomato juice
1/4 cup chilled orange juice
1 tablespoon olive oil
2 cloves garlic, minced
1 teaspoon ground cumin
1/2 teaspoon paprika
1/4 teaspoon ground cinnamon
2 -3 tablespoons fresh lemon juice
hot pepper sauce
salt

Preparation

In a large plastic refrigerator container (Tupperware or Rubbermaid), mix together the first 5 ingredients; stir to mix.
Using a small skillet, over low heat, warm the olive oil.
Saute the garlic, cumin, paprika, and cinnamon, stirring constantly, for 1 minute; be careful not to scorch.
Add the spice mixture to the soup.
Add lemon juice, hot sauce, and salt to taste.
Refrigerate for 4 hours before serving.