Quick and Easy Chilled Gazpacho

 

You Say Tomato, I Say Tomahto!

We're rockin' out with tomatoes this week at IHCC and chef Curtis Stone.  The weather, being so muggy and hot, has been inspiring me to more salads and less cooking.  A Gazpacho sounded quite cool and refreshing, and it was, it is!  This recipe may be found on his web site and in his book, Relaxed Cooking, as well.

Chilled Gazpacho

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

Serves 6

The soup can be made 1 day ahead, covered and refrigerated.

1.  In a large bowl, combine the first 11 ingredients. Cover and refrigerate for 12 hours.

2.  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.

3.   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.

I simplified by combining all the ingredients (except some cucumber slices and the olive oil) in my blender, and just processing til nicely minced, leaving it slightly chunky, which I prefer to a smooth gazpacho.  Then refrigerated til well chilled, adding a few ice cubes before serving.  Also, I used tarragon vinegar instead of red wine vinegar, and sprinkled some fresh tarragon on to garnish. 

Will share the tomatoey coolness at Deb's Souper (Soup, Salad & Sammies) Sundays at Kahakai Kitchen as well as at IHCC ( I Heart Cooking Clubs).  Check out lots of yummo recipes.