moroccan red gazpacho

Ingredients For moroccan red gazpacho

• 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 lg

  ripe plum tomatoes, coarsely chopped (about 1 pound)
• 1 lg

  red bell pepper, seeded and coarsely chopped
• 1 lg

  cucumber, peeled, seeded, and coarsely chopped (about 8 ounces)
• 1/4 sm

  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

  salt
• 1/2 tsp

  ground cumin
• 1/4 tsp

  ground cinnamon
• 2 Tbsp

  chopped fresh cilantro