Connie’s Gazpacho

My friend Connie served this for a girls luncheon one summer day. It was wonderful!

1 C chopped red onions
1 C chopped green bell pepper
1 C chopped cucumbers
1 C chopped and peeled tomatoes
1 ½ t chopped garlic
1 ½ t salt
¼ t cayenne
¼ C tomato paste
1 T white vinegar
¼ C plus 2 T extra virgin olive oil
1 T fresh lemon juice
3 C tomato juice
sprig of thyme
Balsamic Glaze (see below)

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.
Ladle the cold soup into bowls and drizzle the balsamic glaze over the top. You can also garnish with a dollop of sour cream and fresh chopped chives.

Balsamic Glaze: Heat 2 cups balsamic vinegar 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 or 3 hours, until it has reduced and thickened to a syrupy glaze.

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