moroccan red gazpacho

Ingredients

• 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