Ingredients
1 cup chopped red onions
1 cup chopped green bell peppers
1 cup chopped English cucumbers
1 cup chopped, peeled tomatoes
1 1/2 teaspoons chopped garlic
1 1/2 teaspoons kosher salt
1/4 teaspoon cayenne
1 tablespoon white wine vinegar
1/4 cup plus 2 tablespoons extra virgin olive oil
1 tablespoon fresh lemon juice
3 cups tomato juice
Sprig of thyme
Balsamic glaze (2 cups balsamic vinegar)
Courtesy of the French Laundry Cookbook, Thomas Keller et al, Artisan, 2000
Preparation
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.
