Thomas Keller’s Gazpacho

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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
  • tsp chopped garlic
  • 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.

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