Gazpacho soup

Take Home Chef
about an hour
LOTS of chopping

                                                                 

2 lbs vine ripened tomatoes, coarsely chopped

1 lb plum tomatoes, coarsely chopped

3 c chicken or vegetable stock

½ cucumber, peeled, seeded and coarsely chopped

½ green bell pepper, seeded and coarsely chopped

½ red bell pepper, seeded and coarsely chopped

Two 1/2-inch-/1.5-cm-thick slices country white bread, crusts removed, bread coarsely cubed

1 c tomato juice

1/3 c red wine vinegar

1 shallot, coarsely chopped

½ jalapeno chili, coarsely chopped

1 large garlic clove, coarsely chopped

1 tsp salt

1/2 tsp freshly ground black pepper

Extra virgin olive oil

Stir all the ingredients except the olive oil in a large pot or bowl. Set aside to marinate for 2 hours or cover and refrigerate up to 24 hours. Working in batches, place the marinated soup in a blender and blitz until smooth. Transfer the gazpacho to a bowl and freeze until it is very cold. Divide the gazpacho among serving bowls.  Drizzle the extra-virgin olive oil over the soup in each bowl and serve.