Gazpacho

Recipe Date: August 14, 2026
Serving Size: 8
Prep Time: 10 Minutes
Cook Time: 10 Minutes
Difficulty: Easy
Measurements: Imperial (US)
  • 1 cup chopped red onions
  • 1 cup chopped green bell pepper, cored and seeded
  • 1 cup chopped English cucumber, peeled, cored and seeded
  • 1 cup chopped and peeled very ripe tomatoes
  • 1 ½ tsp chopped garlic
  • 1 ½ tsp kosher salt
  • ¼ tsp cayenne
  • ¼ cup tomato paste
  • 1 TB white wine vinegar
  • ¼ cup extra virgin olive oil
  • 1 TB fresh lemon juice
  • 3 cups high quality tomato juice
  • Sprig or 2 of fresh thyme and/or basil
  • Balsamic Glaze (see below)

Directions

  1. Mix all the ingredients except the balsamic glaze together in a bowl or other container, cover, and let sit in the refrigerator overnight.
  2. 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. For a smoother texture, strain the soup to yield about 1 quart.
  3. Refrigerate the gazpacho until ready to serve.
  4. To complete: Ladle the cold soup into bowls and squeeze dots of balsamic glaze over the top. If desired, serve with croutons.

Balsamic Glaze:

  • cups balsamic vinegar
  • Heat the vinegar in a heavy saucepan 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 to 3 hours, until it has reduced and thickened to a syrupy glaze.
  • There should be approximately ½ cup of glaze. Keep the glaze in a squeeze bottle at room temperature for garnishing: if the glaze is too thick, warm the bottle in hot water to loosen the glaze.
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