Tasty and refreshing but could use more zest so I added a bit more ras el hanout (found it at Whole Foods) and a touch more vinegar (used white wine vinegar); however, I also like my gazpacho crunchier so next time I plan to skip the blender, chop finely and fold the ingredients together instead. The tomato puree (I used 50/50 mix of no-salt tomato paste and water) provides the needed "broth" but then skip the extra water. All-n-all very good.
Moroccan Red Gazpacho
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.
Yield: Serves 8
Total:
Recipe from
More From Cooking Light
Recipe Time
Hands On:
15 Minutes
Total:
2 Hours, 21 Minutes
Nutritional Information
Amount per serving
- Calories: 128
- Fat: 7.2g
- Saturated fat: 1g
- Monounsaturated fat: 5g
- Polyunsaturated fat: 0.8g
- Protein: 2.8g
- Carbohydrate: 14.6g
- Fiber: 2.9g
- Cholesterol: 0.0mg
- Iron: 1.4mg
- Sodium: 281mg
- Calcium: 26mg
Ingredients
- 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
Preparation
- 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.
Moroccan Red Gazpacho Recipe at a Glance
- COURSE: Soups/Stews
- CONVENIENCE: Entertaining, Make-Ahead
- CUISINE: Moroccan
- MAIN INGREDIENT: Vegetables
- DIETARY CONSIDERATION: Low Cholesterol, Low Saturated Fat, Meatless
- COOKING METHOD: Food Processor
- OCCASION: Summer
- PUBLICATION: Cooking Light
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