Gazpacho from The French Laundry Cookbook by Thomas Keller
Don’t always think of gazpacho as soup. Think of it as a sauce. Think of it hot as well as cold. It goes beautifully with grilled chicken or fish. Gazpacho is served in small portions as a canapé...
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Cooking tools:
- Serving bowl
- Plate
- Spoon
Ingredients
- 1 cup chopped green bell pepper
- 1 cup chopped red onions
- Balsamic Glaze, in a squeeze bottle
- 1 cup chopped English cucumber
- Sprig of thyme
- 3 cups tomato juice
- 1 tablespoon fresh lemon juice
- 1 cup peeled and chopped tomatoes
- 1½ teaspoons chopped garlic
- 1 tablespoon white wine vinegar
- ¼ cup plus 2 tablespoons extra virgin olive oil
- ¼ teaspoon cayenne
- 1½ teaspoons kosher salt
- ¼ cup tomato paste
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