Moroccan Red Gazpacho

Moroccan Red Gazpacho Recipe

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The Middle Eastern component of this gazpacho is ras el hanout.

Marinate 2 hours in the refrigerator.


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15 Min
No-Cook or Other


  • 1
    6 1/2 inch pita, torn into pieces
  • 1/2 c
    boiling water
  • 4 Tbsp
    extra-virgin olive oil, divided
  • 2 Tbsp
    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 c
    no-salt added tomato puree (such as pomi strained tomatoes)
  • 1 c
    cold water
  • 2 tsp
    ras el hanout
  • 3/4 tsp
  • 1/2 tsp
    ground cumin
  • 1/4 tsp
    ground cinnamon
  • 2 Tbsp
    chopped fresh cilantro

How to Make Moroccan Red Gazpacho


  1. Place pita in a bowl; cover with 1/2 cup boiling water. Let stand for 1 minute. Drain; reserve pita.
  2. Combined moistened pita, 1 tbsp. oil and next 5 ingredients (through onion) in a food processor; pulse until almost smooth. Scrape into a bowl.
  3. Stir in tomato puree and next 5 ingredients (through cinnamon). Cover and chill 2 hours.
  4. Ladle about 1 cup soup into each of 8 bowls; top each with about 1 tsp. oil and 3/4 tsp. cilantro.

Printable Recipe Card

About Moroccan Red Gazpacho

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: Moroccan
Other Tags: Quick & Easy Healthy

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