Photo: Johnny Autry; Styling: Mary Clayton Carl
Hands-on Time
15 Mins
Total Time
2 Hours 21 Mins
Serves 8

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.

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.

Ratings & Reviews

Shadia797's Review

August 20, 2012
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.

KellyDiff's Review

July 28, 2012
Solid gazpacho. I used garam masala. Thought it was missing a spicy/hot pepper.

ewarnock's Review

July 18, 2012
So simple and delicious! I used a hand blender instead of A food processor because that's what I have. Pureed up beautifully! I put a hard boiled egg sliced into my bowl, and it was great.

LDombeck's Review

July 14, 2012

Gordon17's Review

July 07, 2012
It was just kind of weird. It had flavor, but I think there was too much cucumber.