Chilled Gazpacho

Prep & Cook

30 mins

Serves

Difficulty

Easy

Ingredients

Gazpacho:

900g vine-ripened tomatoes (about 6), roughly chopped

125ml reduced-sodium 100% organic vegetable juice

80ml red wine vinegar

1/2 cucumber, peeled, seeded, coarsely chopped

1/2 red capsicum, seeded, coarsely chopped

One 5-inch piece French baguette bread, crust removed

1 small shallot, coarsely chopped

1 garlic clove, smashed

1/4 tsp each ground coriander and ground cumin

To Serve:

125ml finely diced peeled seeded cucumber

60ml each finely diced seeded

Description

Makes: About 1L

Prep Time: 10 Minutes, plus at least 6 hours to marinate vegetables

Method

In large bowl, combine first 9 ingredients, 125ml water, and 1 tsp salt. Cover and refrigerate for 6 hours.

Transfer marinated ingredients to the Cook Blend Pro Digital Cooking Blender. Cover with lid and select Smoothie mode. Press Smoothie button to blend ingredients until mostly smooth, about 1 minute. Refrigerate soup until very cold. Season with salt and pepper.

Ladle chilled soup into chilled bowls. Garnish with finely diced cucumbers, capsicums, and tomatoes. Drizzle with oil and serve.

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