Moroccan Red Gazpacho

Ingredients

• 8 ounces cucumber peeled seeded coarsely chopped
• 2 tablespoons fresh cilantro fresh chopped
• 0.3 teaspoon ground cinnamon 
• 0.5 teaspoon ground cumin 
• 4 tablespoons olive oil extra-virgin divided
• 1 pieces wholewheat pita breads (6 1/)
• 1 pound plum tomatoes ripe coarsely chopped
• 2 teaspoons ras el hanout spice mix 
• 1 large red bell pepper red seeded coarsely chopped
• 0.8 teaspoon salt 
• 2 tablespoons sherry vinegar 
• 2 cups tomato purée (such as Pomi strained tomatoes)
• 0.5 cup water boiling
• 1 cup water cold
• 0.3 small onion yellow chopped

Equipment

• food processor
• bowl
• ladle

Directions

1. Place pita in a bowl; cover with 1/2 cup boiling water.
2. Let stand for 1 minute.
3. Drain; reserve pita.
4. Combine moistened pita, 1 tablespoon oil, and next 5 ingredients (through onion) in food processor; pulse until almost smooth.
5. 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 teaspoon oil and 3/4 teaspoon cilantro.