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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ras el hanout, a spice blend, is available in Middle Eastern stores. Use garam masala in a pinch. Garnish with chopped tomato, red bell pepper, cucumber, onion, hard-cooked egg, or a mix; serve with pita bread. 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 |
Directions:
1. Place pita in a bowl; cover with 1/2 cup boiling water. Let stand for 1 minute. Drain; reserve pita. Combine moistened pita, 1 tablespoon oil, and next 5 ingredients (through onion) in food processor; pulse until almost smooth. Scrape into a bowl; stir in tomato puree and next 5 ingredients (through cinnamon). Cover and chill 2 hours. Ladle about 1 cup soup into each of 8 bowls; top each with about 1 teaspoon oil and 3/4 teaspoon cilantro.
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