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CORIANDER CILANTRO GAZPACHO (COLD)
3 garlic cloves, chopped
1 pound vine-ripened tomatoes, diced
1 cup tomato juice
1 1/2 cups chicken broth or vegetable broth
1/2 bunch cilantro, coarsely chopped
1/4 teaspoon ground coriander
Salt and freshly ground pepper to taste
Cayenne pepper or Tabasco to taste
1 to 2 teaspoons white wine vinegar
Pinch of sugar
4 to 6 tablespoons extra virgin olive oil
Puree the garlic in a food processor, then add the tomatoes, tomato juice, broth, cilantro and coriander. Season with salt, pepper, cayenne, vinegar and sugar. With the machine running, drizzle in the olive oil and process until well blended. Taste for seasoning. Refrigerate. Serve very cold, over a few small ice cubes. Serves 4 as a starter or light lunch. |
