Iced Gazpacho

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Ingredients

2 red peppers		1/2 tsp ground cinnamon
450 g (1 lb) ripe Roma or plum tomatoes		2 tbsp rice vinegar
1 cucumber, peeled		1 tsp wild-blossom honey
1 tbsp olive oil		1/2 tsp grated orange zest
1 shallot, finely chopped		2 tbsp snipped fresh chives
1 garlic clove, peeled		Kosher salt and freshly ground black pepper
1 tsp ground cumin		Fresh mint and diced vegetables for garnish
1 tsp paprika

Prep: 25 min Total: 30 min (Quick)

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1
Char and peel the peppers. Cut in half and remove the seeds. Put the tomatoes in a bowl, cover with boiling water, leave for 30 seconds, then drain and cover with cold water. Drain again and remove the skins. Pass the tomatoes, then the cucumber, and then the pepper through the fine blade of a meat mincing attachment of an electric mixer to make a smooth puree. Alternatively, you can use a food processor.
2
Heat the oil in a saucepan, add the shallot, garlic, and spices, and cook gently, stirring, until softened but not browned, about 1 minute. Add the tomato mixture along with the rice vinegar, honey, and orange zest. Bring to a boil, then reduce the heat as low as possible. Cover and simmer very gently for 5 minutes.
3
Stir in the chives and season to taste. Let cool, then chill. Serve in small soup cups, each garnished with two or three ice cubes, vegetables, and mint. As the ice melts, it thins the soup to just the right consistency.

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