Moroccan Red Gazpacho - cooking recipe

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

Preparation

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.