Gazpacho (Thomas Keller French Laundry)

A cool, refreshing Spanish-style tomato soup made with fresh vegetables, tomato juice, olive oil and a touch of cayenne. The vegetables marinate overnight before blending, allowing the flavors to develop into a bright, savory summer soup.

Servings: About 6
Prep Time: 20 minutes, plus overnight chilling
Cook Time: None

Ingredients:

• 1 cup chopped red onion
• 1 cup chopped green bell pepper
• 1 cup chopped English cucumber
• 1 cup peeled and chopped Roma tomatoes
• 1½ teaspoons chopped garlic
• 1½ teaspoons kosher salt
• ¼ teaspoon cayenne pepper
• ¼ cup tomato paste
• 1 tablespoon white wine vinegar
• ¼ cup plus 2 tablespoons extra-virgin olive oil
• 1 tablespoon fresh lemon juice
• 3 cups tomato juice
• 1 sprig fresh thyme
• Balsamic glaze, for serving

Instructions:

1. In a large bowl, combine the red onion, green bell pepper, cucumber, tomatoes and garlic.
2. Add the kosher salt, cayenne pepper, tomato paste, white wine vinegar, olive oil and lemon juice.
3. Pour in the tomato juice and add the sprig of thyme. Stir thoroughly to combine.
4. Cover the bowl and refrigerate overnight to allow the vegetables to soften and the flavors to develop.
5. The following day, remove and discard the thyme sprig.
6. Transfer the mixture to a blender and purée until it reaches your preferred consistency. For a more rustic gazpacho, leave it slightly textured; for a smoother soup, blend thoroughly.
7. Taste and adjust the salt, vinegar or lemon juice if necessary.
8. Refrigerate until thoroughly chilled.
9. Ladle into chilled bowls and finish each serving with a drizzle of balsamic glaze.

Tip: Gazpacho is best served very cold. After blending, give it another hour or two in the refrigerator if necessary. A small garnish of finely diced cucumber, tomato and bell pepper would also work nicely while preserving the balsamic glaze from the original recipe.

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