RICHMOND, Va (WTVR) – Soup in the summer? Oh yes! This recipe is one you can enjoy on a hot day or night. Culinary Expert Stephanie Ganz shows us how to create a perfect bowl of Chilled Gazpacho Soup.
2 green bell peppers
1 red bell pepper
1 english cucumbers or 2 garden cucumbers
half an onion
2 Tbs ea. basil, parsley, and cilantro
2 cloves garlic, pasted
1 Tbs cumin seeds, crushed in a mortar and pestle
1 tsp honey
1 Tbs red wine vinegar
1 Tbs lemon juice
1 Tbs sriracha
2 pieces sourdough bread
approximately 2 1/2 cups tomato juice
Chop all vegetables to approximately the same size and then season with the next 7 ingredients and a liberal amount of salt and pepper. Allow to sit for about 20 minutes. This will render an essential “salad juice” that greatly improves the final product, so don’t go pouring the tomato juice on just yet.
While the veggies are getting juicy, soak the sourdough bread in a little of the tomato juice and then blend it up in a blender or with an immersion blender.
Add the tomato juice-bread mixture and remaining tomato juice to the vegetables, re-season, and chill.