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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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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. 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 |
Directions:
1. 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.
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