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Summer Vegetable Gazpacho

Williams Sonoma
  • 105 minutes
  • Serves 6

INGREDIENTS

2 tbsp

Cilantro, fresh

1

English (hothouse) cucumber

2

Garlic cloves

1 tbsp

Lemon, zest

2 tbsp

Mint, fresh

1

Red bell pepper

1

Red onion

2 lb

Tomatoes, ripe

1

Yellow bell pepper

3 cups

Vegetable broth

2 cups

Young balsamic vinegar

1

Salt and freshly ground pepper, Coarse

1 tbsp

Spanish paprika, mild smoked

2 tbsp

Olive oil, extra-virgin

1 tsp

Cumin, ground

3

slices Sourdough french bread, day-old

3 cups

Tomato juice