Gazpacho
Serves: 3
Jolie Turcotte
1 January 1970
Based on User reviews:
59
Spice
54
Sweetness
45
Sourness
48
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
1 cup
Red Onion (chopped)1.5 tsps
Garlic (chopped)1.5 tsps
Kosher Salt1 tsp
Cayenne1 cup
Tomato Paste1 tbsp
White Wine Vinegar1 tbsp
Lemon Juice (fresh)3 cups
Tomato Juice1 sprig
Thyme2 cups
Balsamic VinegarDirections:
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
3
You will have about 2 quarts
4
For a smoother texture, strain the soup to yield about 1 quart
5
Refrigerate the gazpacho until ready to serve
6
To complete: Ladle the cold soup into bowls and squeeze dots of balsamic glaze over the top
7
Heat the vinegar in a heavy saucepan over medium heat until steam rises from the liquid
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
There should be approximately 1 cup of glaze
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