Yields: 2 quarts (about 8 cups)
- Red onion, chopped, 1 cup (one small onion)
- Green bell pepper, chopped, 1 cup (one pepper)
- English cucumber, chopped, 1 cup (1/2 cucumber)
- Tomatoes, peeled and chopped, 1 cup (one large tomato)
- Garlic, chopped, 1 1/2 tsp
- Kosher salt, 1 1/2 tsp
- Cayenne pepper, 1/4 tsp
- Tomato paste, 1/4 cup
- White wine vinegar, 1 tbsp
- Extra virgin olive oil, 1/4 cup plus 2 tbsp
- Fresh lemon juice, 1 tbsp
- Tomato juice, 3 cups
- Fresh thyme, 1 sprig
- Balsamic vinegar, 2 cups
Step 1: Combine all ingredients, except for the vinegar, in a bowl. Cover, and refrigerate overnight.
Step 2: The next day, remove the thyme and blend all the ingredients together in a blender, until the gazpacho is smooth. For an even smoother soup, strain it with a strainer.
Optional: For the balsamic glaze, pour the balsamic vinegar into a heavy saucepan. Heat over medium heat, until you see steam. Place the pan over a heat diffuser, and let the liquid reduce very slowly for 2-3 hours, until it has reduced and thickened. Do not let it simmer. Note: I do not have a heat diffuser, so I just placed it on low heat for about 2 hours and kept an eye on it. Be careful not to let it cook too long, or the glaze will turn into a hard candy when it cools. Open a nearby window, because your house will smell like vinegar.
Original recipe by Thomas Keller (The French Laundry).