Moroccan Red Gazpacho

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 3 ingredients. The key ingredients include: 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 $, Click to see savings, 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.

Yes, Moroccan Red Gazpacho falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.