Moroccan Red Gazpacho Recipes

MOROCCAN RED GAZPACHO

Moroccan Red Gazpacho image

This recipe calls for "Ras el hanout" which is available in Middle Eastern stores, but says you can use garam masala if you can't find it. There are recipes on this site to make the mix from scratch. This recipe is from Cooking Light Magazine. Prep time does not include chilling time.

Provided by DailyInspiration

Categories Onions

Time 20m

Yield 8 serving(s)

Number Of Ingredients 15

Ingredients

1 pita bread, torn into pieces (6 inch pita)
1/2 cup boiling water
4 tablespoons extra-virgin olive oil, divided
2 tablespoons sherry wine vinegar
4 large plum tomatoes, coarsely chopped (about 1 pound)
1 large red bell pepper, seeded and coarsely chopped
1 large cucumber, peeled, seeded and coarsely chopped
1/4 small yellow onion, chopped
2 cups no-salt-added tomato puree
1 cup cold water
2 teaspoons ras el hanout spice mix
3/4 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon ground cinnamon
2 tablespoons fresh cilantro, chopped

Steps:

Place pita in a bowl; cover with 1/2 cup boiling water. Let stand for 1 minute. Drain; reserving pita. Combine moistened pita, 1 tablespoons 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 teaspoons oil and 3/4 teaspoons cilantro.

Nutrition Facts : Calories 123.2, Fat 7.2, SaturatedFat 1, Sodium 280.7, Carbohydrate 13.9, Fiber 2.4, Sugar 5.5, Protein 2.5

BEST GAZPACHO

Best Gazpacho image

More of a drink than a soup, served in frosted glasses or chilled tumblers, gazpacho is perfect when it is too hot to eat but you need cold, salt and lunch all at the same time. Gazpacho is everywhere in Seville, Spain, where this recipe comes from, but it's not the watered-down salsa or grainy vegetable purée often served in the United States. This version has no bread and is a creamy orange-pink rather than a lipstick red. That is because a large quantity of olive oil is required for making delicious gazpacho, rather than take-it-or-leave it gazpacho. The emulsion of red tomato juice, palest green cucumber juice and golden olive oil produces the right color and a smooth, almost fluffy texture.

Provided by Julia Moskin

Categories dinner, easy, lunch, quick, soups and stews, appetizer

Time 20m

Yield 8 to 12 servings, about 1 quart

Number Of Ingredients 8

Ingredients

About 2 pounds ripe red tomatoes, cored and roughly cut into chunks
1 Italian frying (cubanelle) pepper or another long, light green pepper, such as Anaheim, cored, seeded and roughly cut into chunks
1 cucumber, about 8 inches long, peeled and roughly cut into chunks
1 small mild onion (white or red), peeled and roughly cut into chunks
1 clove garlic
2 teaspoons sherry vinegar, more to taste
Salt
1/2 cup extra-virgin olive oil, more to taste, plus more for drizzling

Steps:

Combine tomatoes, pepper, cucumber, onion and garlic in a blender or, if using a hand blender, in a deep bowl. (If necessary, work in batches.) Blend at high speed until very smooth, at least 2 minutes, pausing occasionally to scrape down the sides with a rubber spatula.
With the motor running, add the vinegar and 2 teaspoons salt. Slowly drizzle in the olive oil. The mixture will turn bright orange or dark pink and become smooth and emulsified, like a salad dressing. If it still seems watery, drizzle in more olive oil until texture is creamy.
Strain the mixture through a strainer or a food mill, pushing all the liquid through with a spatula or the back of a ladle. Discard the solids. Transfer to a large pitcher (preferably glass) and chill until very cold, at least 6 hours or overnight.
Before serving, adjust the seasonings with salt and vinegar. If soup is very thick, stir in a few tablespoons ice water. Serve in glasses, over ice if desired, or in a bowl. A few drops of olive oil on top are a nice touch.

Nutrition Facts : @context http, Calories 122, UnsaturatedFat 9 grams, Carbohydrate 6 grams, Fat 11 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 2 grams, Sodium 365 milligrams, Sugar 4 grams

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