Recipe courtesy of Thomas Keller

Gazpacho

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  • Yield: Makes 8 to 16 servings
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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)

Balsamic Glaze:

2 cups balsamic vinegar

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.

Balsamic Glaze:

  1. 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.

Gazpacho

Gazpacho

Gazpacho

Gazpacho

Gazpacho

Gazpacho

Gazpacho

Gazpacho