Name: Gazpacho
Yield: Makes 8 to 16 servings (1 quart)
Cuisine: French
Ingredients: 1½ teaspoons chopped garlic; 1 tablespoon fresh lemon juice; 1 cup chopped English cucumber; 1 cup chopped red onions; ¼ cup plus 2 tablespoons extra virgin olive oil; Sprig of thyme; Balsamic Glaze, in a squeeze bottle; 3 cups tomato juice; 1 tablespoon white wine vinegar; 1½ teaspoons kosher salt; ¼ cup tomato paste; ¼ teaspoon cayenne; 1 cup peeled and chopped tomatoes; 1 cup chopped green bell pepper

Preparation info

Makes
8 to 16
servings ( 1 quart )

Difficulty
Easy

Appears in

The French Laundry Cookbook

By Thomas Keller

Published 1999

About

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 at the French Laundry, garnished with balsamic glaze, or as a sauce with the Salad of Globe Artichokes with Garden Herbs and Gazpacho. It can also be served in larger portions as a traditional cold soup. This soup couldn’t be easier; it achieves its powerful