Who’s ready for a cool Gazpacho with a Moroccan flair?
1 (6 1/2 inch) pita torn into pieces
1/2 cup boiling water
4 tablespoons EVOO- divided
2 Tablespoon sherry vinegar
4 large plum tomato’s or Roma
1 large red bell pepper, seeded and coarsely chopped (about 8 ounces)
1/4 small yellow onion, chopped
2 cups no salt added tomato purée
1 cup cold water
2 teaspoon Ras el hanout ( go to Whole Foods Market, or any other specialty store)
3/4 teaspoon salt
1/2 teaspoon cumin
1/4 teaspoon cinnamon
2 tablespoon fresh cilantro
Place pita in bowl, cover with 1/2 cup hot water. Let stand one minute, drain reserve pita.
Combine pita, 1 tablespoon oil, and next 5 ingredients (through onion) in food processor or blender; pulse/blend until almost smooth. Place into bowl, stir in tomato purée and next five ingredients (through cinnamon) cover and chill for two hours. this can make 8 cup servings or four 2 cups top off with a teaspoon oil 3/4 teaspoon cilantro.