Curtis Stone’s Chilled Gazpacho
Jesse Palmer on Dream "Bachelor in Paradise" Celebs + Wild BTS S…
Jesse Palmer Sweetly Explains Why Wife Emely Fardo is the One
How to Make Boneless Pork Chops or Chicken Breasts "a la Mode" (…
Rach's Stuffed Eggplant + The Winner of "Next Level Chef" Makes…
Why Cameron Diaz Was Compelled to Make Her Own Wine
4 Stomach-Calming Tips for Pandemic Stress
Cameron Diaz Reveals Why She Came Out of Retirement After 8 Year…
Cameron Diaz Wrote on Drew Barrymore's Toilet Paper as a Joke—an…
Aw! Benji Madden Got Really Panicked About Planning Cameron Diaz…
How to Make Green Caponata Pasta | Rachael Ray
A Workout You Only Have to Do Once a Week + Rach's Latest Make-Y…
Jacques Pépin's Chicken Salad + "Bachelor" Host Jesse Palmer
How to Make the Triple B Cocktail | John Cusimano
How to Make "Batter Up" Breakfast Corn Dogs | Josh Capon
The 2 Teams Former Yankee Nick Swisher Wants to See in the 2022 …
Former Female Baseball Pro Maybelle Blair Reflects on Coming Out…
How to Make Baseball Meatballs with Bacon Laces, BBQ Sauce Brush…
Cameron Diaz Talks Turning the Big 5-0 + Coming Out of Retirement
How to Make Spinach Banana Oat Muffins | Healthy Breakfast for K…
The soup can be made 1 day ahead, covered and refrigerated.
Ingredients
- 2 pounds ripe tomatoes (about 6), roughly chopped
- 1 cup chicken stock
- 1 cup reduced-sodium 100% organic vegetable juice
- 1/3 cup red wine vinegar
- 1/2 cucumber, peeled, seeded and coarsely chopped
- 1/2 red bell pepper, seeded and coarsely chopped
- One 5-inch piece French baguette bread, crust removed
- 1 shallot, coarsely chopped
- 1 garlic clove, bruised
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- Salt and freshly ground black pepper
- 1/2 cup finely diced peeled seeded cucumber
- 1/4 cup finely diced seeded red bell pepper
- 1/4 cup finely diced seeded yellow bell pepper
- 1/4 cup finely diced seeded tomato
- 6 teaspoons extra-virgin olive oil
Yield
Serves: 6
Preparation
In a large bowl, combine the first 11 ingredients. Cover and refrigerate for 12 hours.
Transfer the marinated ingredients to a food processor or blender and blitz until smooth. Refrigerate the soup until it is very cold. Season the soup to taste with salt and pepper.
Ladle the chilled soup into chilled bowls and garnish with the finely diced cucumbers, bell peppers and tomatoes. Drizzle with extra-virgin olive oil and serve.
Want More?
Get Our Best Recipes, Life Hacks, DIY Ideas & More… Delivered Right to Your Inbox
By signing up, I agree to the Terms & to receive emails from the “Rachael Ray” show
