You may also like
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 $
- 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
Method
- . 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.
