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.
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
How to Make It
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.
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.