Gazpacho with Ras el Hanout

8 Servings

Prep Time: 20 mins

Cook Time: 5-10 mins

medium

Ingredients

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

Instructions

1

Sauté red pepper in 2 TBL olive oil until soft.

2

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

3

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

4

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

5

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

6

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

Spices Used: Ras el Hanout