Gazpacho with balsamic vinegar glaze
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Gazpacho with balsamic vinegar glaze - detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 cup chopped and peeled tomatoes
- 1 cup chopped hothouse cucumber
- 1 cup chopped red onion
- 1 cup chopped green bell pepper
- 1.5 tsp chopped garlic
- 1.5 tsp coarse salt
- 1/4 tsp cayenne pepper
- 1/4 cup tomato paste
- 1 tbsp. white wine vinegar
- 1/4 tbsp. plus 2 tbsp. l. olive oil
- 1 tbsp fresh lemon juice
- 3 cups tomato juice
- A sprig of thyme
- Balsamic Vinegar Glaze:
2 cups balsamic vinegar
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Cooking the dish according to the recipe:
- Combine all ingredients (except the glaze) in a bowl or other container, cover and refrigerate overnight.
The next day, remove the thyme and blend all ingredients in a blender until the gazpacho is smooth. You should have 2 liters of soup. For a smoother consistency, strain the soup to get about 1 liter. Refrigerate the gazpacho until serving. - To serve: Ladle the soup into deep bowls and squeeze drops of balsamic vinegar glaze over the surface.
Balsamic vinegar glaze
In a heavy saucepan, heat the vinegar over medium heat until steam begins to rise from the surface. Place the saucepan over a flame spreader and simmer over very low heat (do not boil) for 2-3 hours, until reduced and thickened to a syrupy consistency. You should have about 1 cup of glaze.
Store the icing in a dispenser bottle at room temperature and use for decorating. If the icing is too thick, warm the bottle in hot water to thin it out.
Author of the recipe - Thomas Keller (USA) is a chef and writer on French cuisine. He is the owner of a three-Michelin-starred restaurant specializing in signature cuisine.
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