Thomas Keller's Gazpacho
Don't always think of gazpacho as soup. Think of it as a sauce. Think of it hot as well as cold. It goes beautifully with grilled chicken or fish. Gazpacho is served in small portions as a canape at the French Laundry, garnished with balsamic glaze, or as a sauce with the Salad of Globe Artichokes with Garden Hers and Gazpacho (see separate recipe). It can also be served in larger portions as a traditional cold soup. This soup couldn't be easier, it achieves its powerful flavor simply by overnight maceration, which is the only "cooking" involved.
- 1 cup chopped red onions
- 1 cup chopped green bell pepper
- 1 cup chopped English cucumber
- 1 cup peeled and chopped tomatoes
- 1½ tsp chopped garlic
- 1½ tsp kosher salt
- ¼ cup tomato paste
- 1 tbsp white wine vinegar
- extra virgin olive oil ¼ cup plus 2 tablespoons
- 1 tbsp fresh lemon juice
- 3 cups tomato juice
- 1 sprig of thyme
- balsamic glaze (see separate recipe)
- 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 teh 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.