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 Cooking Light

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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. 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.
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