This wonderfully bright summer gazpacho recipe uses the Wonderbag for both heating and chilling. The basic chicken stock is prepared using the heat retention of the bag and the final gazpacho is served in the bag chilled to keep cold.
In a medium saucepan, combine 2 cups of 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 it into a 6-quart pot. Stir in reduced wine, lemon juice, prepared vegetables, and herbs. Season with salt and few grindings of black peppercorns. Place the lid onto pot and chill soup for 2 hours in the refrigerator.
Place the chilled pot in Wonderbag lined with flexible ice packs. Stir in olive oil up to ½ hour before serving. Serve with garlic croutons.
Garlic Croutons: Preheat oven to 150°C. Heat oil in a 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 the oven until bread cubes are crisp 10-15 minutes. Cool on paper towels.
Note: When stored in the refrigerator, the leftover soup will congeal due to the olive oil; merely let soup rest in cool place 15-20 minutes so the oil can dissolve.
