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Chilled Gazpacho

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Chilled Gazpacho

Chilled Gazpacho
Ray Kachatorian
Provided by:
total prep


  • 2 pounds ripe tomatoes (about 6) roughly chopped
  • 1 cup chicken stock
  • 1 cup reduced-sodium 100-percent organic vegetable juice
  • 1/3 cup red wine vinegar
  • 1/2 of a cucumber (peeled seeded and coarsely chopped)
  • 1/2 of a red bell pepper (seeded and coarsely chopped)
  • 1 5-inch piece French baguette bread (crust removed)
  • 1 whole shallot (coarsely chopped)
  • 1 clove garlic (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


  • 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 bell peppers and tomatoes.
  • Drizzle with extra-virgin olive oil and serve.
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