• prep: 45 min
• cook: 0 hr
• total: 45 min

servings:

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.

• 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

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