Curtis Stone’s Chilled Gazpacho
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
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.