FRENCH LAUNDRY GAZPACHO
Steps:
- Mix all ingredients except balsamic glaze in a bowl, cover, let sit overnight refrigerated. Next day, remove the thyme sprig, blend all ingredients until smooth. About 2 quarts. Refrigerate until ready to serve. Balsamic glaze: Heat 2 cups balsamic vinegar in heavy saucepan over medium until steam rises. Place saucepan on heat diffuser, allow liquid to reduce very slowly, 2-3 hours until thickened to syrupy glaze, about 1 cup. Store at room temperature, squeeze bottle. Garnish gazpacho with the glaze at serving.
GAZPACHO
Steps:
- Mix all the ingredients except the balsamic glaze together in a bowl or other container, cover, and let sit in the refrigerator overnight.
- 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.
- To complete: Ladle the cold soup into bowls and squeeze dots of balsamic glaze over the top.
- 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
An easy Gazpacho recipe
Provided by David Kamen
Categories Soup/Stew Blender Tomato Freeze/Chill No-Cook Vegetarian Cucumber Bell Pepper Summer Chill Healthy Vegan
Yield Makes 8 servings
Number Of Ingredients 13
Steps:
- 1. In a bowl, reserve 2 tablespoons each of the tomato, cucumber, pepper, and onion to garnish.
- 2. In the food processor or blender, purée the remaining ingredients (except the croutons) until smooth, adjusting the seasoning to taste with lemon juice, salt, and cayenne pepper.
- 3. Cover and chill thoroughly, at least 3 hours but preferably overnight. Adjust the consistency as desired with water. Serve in chilled bowls garnished with the reserved vegetables and croutons.
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