Red Gazpacho

Makes 3 pints of soup.

Cara berggren

ingredients

Serve icy cold with lots of freshly toasted croutons Substitute garden-ripe tomatoes, peeled, but with all their juices.
2 Cups canned crushed tomatoes in juice
2 cups chicken stock, fresh or good-quality canned
1 cup canned tomato juice
1 to 2 cloves of garlic peeled and put through a press
1 tablespoon olive oil
3 tablespoons fresh lemon juice
2 tablespoons white wine vinegar
1/2 teaspoon salt
1 scant teaspoon Tabasco (NB I use less)
1 teaspoon dried coriander
3/4 teaspoon thyme
1 tablespoon fresh cilantro, finely chopped
2 springs fresh thyme (optional)
1/2 cup cucumber, peeled, seeded and cut into inch cubes
1/4 heaping cup green bell pepper, seeded and cut into 1/4 inch cubes
1/4, cup green onions, thinly sliced
1/4 cup celery, cut into 1/4 inch cubes ’
1/4 cup fresh parsley, finely chopped

1
Note: Allow plenty of time for the soup to chill: 3 hours is optimum.
2
In a large bowl, whisk together the tomatoes, stock, tomato juice, garlic, olive oil, lemon juice, vinegar, salt. Tabasco, coriander, thyme and cilantro. Fold in remaining ingredients and chill. After 2 hours, remove fresh thyme.

Source: Pasta and Company