Gazpacho with Ras el Hanout
Gazpacho with Ras el Hanout is a captivating fusion of Mediterranean and North African flavours. This chilled soup combines the essence of traditional gazpacho with the warm and exotic spice blend known as Ras el Hanout.
Ingredients
- 1 large Sweet Red Pepper chopped
- 2 tbsp olive oil
- 2-3 tsp Ras el Hanout
- 2 tbsp Sherry Vinegar
- 2 tbsp olive oil
- 4 large Plum Tomatoes chopped
- 4 whole Lebanese Cucumbers chopped
- ½ small Red Onion
- 2 tbsp Parsley
- 3 cups Strained tomato sauce, puree or passata
- 1 cup Cold Water
- 1 squeeze Lemon Juice
- 2 tbsp Parsley
- 1 drizzle olive oil
- Fleur de sel
Instructions
- Sauté red pepper in 2 TBL olive oil until soft.1 large Sweet Red Pepper, 2 tbsp olive oil
- Add Ras el Hanout and cook for 2-3 minutes. Take off heat and let cool.2-3 tsp Ras el Hanout
- In a food processor, add cold spiced pepper, vinegar, olive oil, tomatoes, cucumbers, onion and parsley. Process until smooth and Season with salt.2 tbsp Sherry Vinegar, 2 tbsp olive oil, 4 large Plum Tomatoes, 4 whole Lebanese Cucumbers, ½ small Red Onion, 2 tbsp Parsley
- Add tomato puree and mix well. Adjust salt and squeeze a bit of lemon.3 cups Strained tomato sauce, puree or passata, 1 squeeze Lemon Juice
- Add cold water until you get desired consistency (shouldn’t be too thick). Refrigerate for a couple of hours.1 cup Cold Water
- Serve and garnish with chopped parsley and a drizzle of olive oil and fleur de sel.2 tbsp Parsley, 1 drizzle olive oil, Fleur de sel
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