Theodore made us some delicious Moroccan Red Gazpacho for dinner tonight. He found the recipe in Cooking Light. It was an easy recipe to make and that is always a good thing in the summer. Start by placing 1 6-inch pita (or two slices of bread) in a bowl and cover with 1/2 cup boiling water. Let the bread stand for 1 minute. Drain water and reserve pita or bread. Combine the moistened pita or bread, 1 tablespoon oil, along with 2 tablespoons sherry vinegar, 4 large ripe plum tomatoes, coarsely chopped (about 1 pound), 1 large red bell pepper, seeded and coarsely chopped, 1 large cucumber, peeled, seeded, and coarsely chopped (about 8 ounces) and 1/4 small yellow onion, chopped. Add to a food processor and pulse until almost smooth. Scrape into a bowl. Stir in 1 15-ounce can of tomato puree along with 1 cup cold water, 2 teaspoons ras el hanout, 3/4 teaspoon salt, 1/2 teaspoon ground cumin, and 1/4 teaspoon ground 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.

Moroccan Red Gazpacho Recipe

We enjoyed the gazpacho with some fresh corn on the cob. I grilled the corn and added a topping that we had found in the recent Food Network magazine. I just combined 1/2 teaspoon allspice, 1/2 teaspoon chopped thyme, 1/2 teaspoon ground clove, 1/2 teaspoon minced garlic, pinch of nutmeg, pinch of cinammon, and 2 tablespoons of kosher salt. I combined all of this in a small bowl. After the corn was grilled for about 10 minutes to slightly brown the kernels, I rubbed some of the mix on the corn. It really tasted delicious! This was a wonderful summer meal!!!

 

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