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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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This tastes best in the summer months when tomates are at their peak ripeness. Also good as a main course with some warmed crusty bread. Ingredients:
1 cup chopped red onions |
1 cup chopped green bell pepper |
1 cup chopped english cucumber |
1 cup chopped, seeded 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) |
Directions:
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. The next day, remove the thyme and blend all the ingredients in a blender until the gazpacho is smooth. You will have about 2 quarts. For a smoother texture, strain the soup to yield about 1 quart. Refrigerate the gazpacho until ready to serve.
3. To complete: Ladle the cold soup into bowls and squeeze dots of balsamic glaze over the top.
4. Balsamic Glaze: 2 cups balsamic vinegar Heat the vinegar in a heavy saucepan over medium heat until steam rises from the liquid. 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. There should be approximately 1 cup of glaze. 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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