Coriander-Cilantro Gazpacho

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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

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