Moroccan Red Gazpacho

Moroccan Red GazpachoRecipe
Photo: Johnny Autry; Styling: Mary Clayton Carl
Ras el hanout, a spice blend, is available in Middle Eastern stores. Use garam masala in a pinch. Garnish with chopped tomato, red bell pepper, cucumber, onion, hard-cooked egg, or a mix; serve with pita bread.


Serves 8
Total time: 2 Hours, 21 Minutes

Recipe from

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Recipe Time

Hands-on: 15 Minutes
Total: 2 Hours, 21 Minutes

Nutritional Information

Calories 128
Fat 7.2 g
Satfat 1 g
Monofat 5 g
Polyfat 0.8 g
Protein 2.8 g
Carbohydrate 14.6 g
Fiber 2.9 g
Cholesterol 0.0 mg
Iron 1.4 mg
Sodium 281 mg
Calcium 26 mg


1 (6 1/2-inch) pita, torn into pieces
1/2 cup boiling water
4 tablespoons extra-virgin olive oil, divided
2 tablespoons sherry vinegar
4 large ripe plum tomatoes, coarsely chopped (about 1 pound)
1 large red bell pepper, seeded and coarsely chopped
1 large cucumber, peeled, seeded, and coarsely chopped (about 8 ounces)
1/4 small yellow onion, chopped
2 cups no-salt-added tomato puree (such as Pomi strained tomatoes)
1 cup cold water
2 teaspoons ras el hanout
3/4 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon ground cinnamon
2 tablespoons chopped fresh cilantro


1. Place pita in a bowl; cover with 1/2 cup boiling water. Let stand for 1 minute. Drain; reserve pita. Combine moistened pita, 1 tablespoon oil, and next 5 ingredients (through onion) in food processor; pulse until almost smooth. Scrape into a bowl; stir in tomato puree and next 5 ingredients (through cinnamon). Cover and chill 2 hours. Ladle about 1 cup soup into each of 8 bowls; top each with about 1 teaspoon oil and 3/4 teaspoon cilantro.