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

LDombeck
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

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

ewarnock's Review

Shadia797
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

Gordon17
July 14, 2012
N/A

Gordon17's Review

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