TOMATO GAZPACHO WITH GARLIC CROUTONS
This wonderfully bright summer gazpacho recipe uses the Wonderbag for both heating and chilling. The basic chicken stock (link) is prepared using the heat retention of the bag and the final gazpacho is served in the bag chilled to keep cold.
- 2 cups dry white wine
- 1 tsp coriander seeds, bruised
- ½ tsp black peppercorns, bruised
- 2 bay leaves, large
- 1 Tbsp fresh sweet basil, chopped
- 1 large garlic clove, finely chopped
- 6 cups chicken stock
- 2 tsp lemon juice
- 2lb/1kgs ripe tomatoes, chopped
- 2 cucumbers, peeled and diced into ½ inch pieces
- ½ cup celery, finely chopped
- 2 yellow peppers, small, chopped
- 4 Tbsp scallions, finely chopped
- 2 Tbsp Italian parsley, finely chopped
- ½ cup fennel, thinly sliced, including tops
- 2 Tbsp fresh dill, finely chopped
- 2 Tbsp fresh basil, finely chopped
- Salt and pepper
- ½ cup olive oil
- Garlic Croutons
- 2 cups bread cubes, ½ inch
- ½ cup olive oil
Gazpacho: In a medium saucepan, combine 2 cups wine with bruised coriander, peppercorns, bay leaves, basil and garlic. Bring to a boil over medium heat. Stir and lower heat. Simmer slowly until wine is reduced to about 1 cup. Cool and strain, reserving liquid.
Remove every trace of fat from 6 cups chicken stock and pour into 6 quart pot. Stir in reduced wine, lemon juice, prepared vegetables and herbs. Season with salt and few grindings of black peppercorns.
Place lid onto pot and chill soup for 2 hours in refrigerator. Place chilled pot in Wonderbag lined with flexible ice packs. Stir in olive oil up to ½ hour before serving. Serve with garlic croutons.
Note: When stored in the refrigerator, leftover soup will congeal due to the olive oil; merely let soup rest in cool place 15-20 minutes so oil can dissolve.
Garlic Croutons: Preheat oven to 300°F. Heat oil in skillet over medium heat. Stir in finely chopped garlic. Add bread cubes to skillet and toss lightly. Pour bread cubes onto baking sheet; heat in oven until bread cubes are crisp 10-15 minutes. Cool on paper towels.