Chilled gazpacho

By martsalmon

Makes 6 servings

Ingredients

• INGREDIENTS
• • 2 pounds ripe tomatoes (about 6), coarsely chopped
• • 1 cup chicken stock
• • 1 cup reduced-sodium 100% organic vegetable juice cocktail
• • 1/3 cup red wine vinegar
• • 1/2 cucumber, peeled, seeded and coarsely chopped
• • 1/2 red bell pepper, seeded and coarsely chopped
• • 1 5-inch piece 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, for garnish
• • 3 teaspoons extra-virgin olive oil

Preparation

Step 1

DIRECTIONS
Combine the first 11 ingredients in a large bowl. 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.

Drizzle with extra-virgin olive oil and serve.