Gazpacho

15 ingredients
10 steps

Ingredients

  • 1 cup chopped red onions
  • 1 cup chopped green bell pepper
  • 1 cup chopped English cucumber
  • 1 cup chopped and peeled tomatoes
  • 1 1/2 teaspoons chopped garlic
  • 1 1/2 teaspoons kosher salt
  • 1/4 teaspoon cayenne
  • 1/4 cup tomato paste
  • 1 tablespoon white wine vinegar
  • 1/4 cup plus 2 tablespoons extra virgin olive oil
  • 1 tablespoon fresh lemon juice
  • 3 cups tomato juice
  • Sprig of thyme
  • Balsamic Glaze (see below)
  • 2 cups balsamic vinegar

Directions

  1. 1
    Mix all the ingredients except the balsamic glaze together in a bowl or other container, cover, and let sit in the refrigerator overnight.
  2. 2
    The next day, remove the thyme and blend all the ingredients in a blender until the gazpacho is smooth.
  3. 3
    You will have about 2 quarts.
  4. 4
    For a smoother texture, strain the soup to yield about 1 quart.
  5. 5
    Refrigerate the gazpacho until ready to serve.
  6. 6
    To complete: Ladle the cold soup into bowls and squeeze dots of balsamic glaze over the top.
  7. 7
    Heat the vinegar in a heavy saucepan over medium heat until steam rises from the liquid.
  8. 8
    Place the saucepan on a heat diffuser and let the liquid reduce very slowly (it shouldn't simmer) for 2 to 3 hours, until it has reduced and thickened to a syrupy glaze.
  9. 9
    There should be approximately 1 cup of glaze.
  10. 10
    Keep the glaze in a squeeze bottle at room temperature for garnishing: if the glaze is too thick, warm the bottle in hot water to loosen the glaze.

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