Gazpacho with Ras el Hanout

8 Servings

Prep Time: 20 mins

Cook Time: 5-10 mins



1 large sweet red pepper, chopped

2 TBL olive oil

2-3 tsp Ras el Hanout

2 TBL Sherry vinegar

2 TBL olive oil

4 large plum tomatoes, chopped

4 Lebanese cucumbers, chopped

½ small red onion

2 TBL parsley

3 cups good strained tomato sauce or puree or passata

1 cup cold water

Squeeze of lemon

2 tbl parsley

Drizzle of olive oil

Fleur de sel



Sauté red pepper in 2 TBL olive oil until soft.


Add Ras el Hanout and cook for 2-3 minutes. Take off heat and let cool.


In a food processor, add cold spiced pepper, vinegar, olive oil, tomatoes, cucumbers, onion and parsley. Process until smooth and Season with salt.


Add tomato puree and mix well. Adjust salt and squeeze a bit of lemon.


Add cold water until you get desired consistency (shouldn’t be too thick). Refrigerate for a couple of hours.


Serve and garnish with chopped parsley and a drizzle of olive oil and fleur de sel.

Spices Used: Ras el Hanout