Moroccan Red Gazpacho Recipes

RED GRAPE GAZPACHO

Red Grape Gazpacho image

Provided by Food Network Kitchen

Time 45m

Yield 4 to 8 servings

Number Of Ingredients 8

Ingredients

2 cups red seedless grapes
1 1/2 cups chopped peeled seedless cucumbers (from 3 Persian cucumbers)
1 1/2 cups cubed baguette or rustic country bread, crust removed
3 tablespoons extra-virgin olive oil, plus more for drizzling
1 tablespoon plus 1 teaspoon red wine vinegar
1/2 small clove garlic
Kosher salt
Crushed pink peppercorns, for topping

Steps:

Puree the grapes, cucumber, bread, olive oil, 2 tablespoons water, the vinegar, garlic and 1 teaspoon salt in a blender until very smooth, at least 1 minute. Refrigerate until chilled, at least 30 minutes.
Season the gazpacho with salt. Divide among small bowls. Drizzle with olive oil and sprinkle with crushed pink peppercorns.

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

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