Moroccan Red Gazpacho

Name: Moroccan Red Gazpacho
Prep time: 2 h 21 min
Cook time: 2 h 21 min
Total time: 2 h 21 min
Yield: 8
Cuisine: Global
Ingredients: 227 grams large cucumber, peeled, seeded, and coarsely chopped (about; 2 Tbsps chopped fresh cilantro; 0 teaspoons ground cinnamon; 1 teaspoons ground cumin; 4 Tbsps extra-virgin olive oil, divided; 1 (6 1/2-inch) pita, torn into; 454 grams large ripe plum tomatoes, coarsely chopped (about; 2 teaspoons ras el hanout; 1 large red bell pepper, seeded and coarsely chopped; 1 teaspoons salt; 2 Tbsps sherry vinegar; 473 milliliters no-salt-added tomato puree (such as Pomi strained tomatoes); 118 milliliters boiling water; 237 milliliters cold water; 0 smalls yellow onion, chopped

Moroccan Red Gazpacho might be just the soup you are searching for. This recipe serves 8. Watching your figure? This dairy free recipe has 130 calories, 3g of protein, and 8g of fat per serving. Not It can be enjoyed any time, but it is especially good for Summer. Head to the store and pick up water, olive oil, sherry vinegar, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 2 hours and 21 minutes.

Instructions

Place pita in a bowl; cover with 1/2 cup boiling water.

Ingredients you will need

Water

Pita

Equipment you will use

Bowl

Let stand for 1 minute.

Drain; reserve pita.

Ingredients you will need

Pita

Combine moistened pita, 1 tablespoon oil, and next 5 ingredients (through onion) in food processor; pulse until almost smooth.

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Onion

Pita

Cooking Oil

Equipment you will use

Food Processor

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.

Ingredients you will need

Tomato Puree