Gazpacho with balsamic vinegar glaze

soups 153 Last Update: Jul 24, 2021 Created: Jul 24, 2021 0 0 0
Gazpacho with balsamic vinegar glaze
  • Serves: -
  • Prepare Time: -
  • Cooking Time: 5 hours
  • Calories: -
  • Difficulty: Easy
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Gazpacho with balsamic vinegar glaze

Ingredients

Directions

  1. Combine all ingredients (except the icing) in a bowl or other container, cover and refrigerate overnight. The next day, remove the thyme and whisk all the ingredients in a blender until the gazpacho is smooth. You should have 2 liters. soup. For a smoother consistency, strain the soup to make about 1L. Refrigerate gazpacho before serving.
  2. To serve: Pour the soup into deep bowls and squeeze drops of balsamic vinegar glaze onto the surface.
  3. Balsamic Vinegar Glaze: Heat the vinegar in a thick-walled saucepan over medium-high heat until steam begins to rise from the surface of the liquid. Place the saucepan on a flame divider and simmer the liquid over very low heat (it should not boil) for 2-3 hours, until it has boiled down and thickens to a syrupy consistency. You should make about 1 glass of icing. Store frosting in a dispenser bottle at room temperature and use for decoration. If the icing is too thick, heat the bottle in hot water to make it thinner.

Gazpacho with balsamic vinegar glaze



  • Serves: -
  • Prepare Time: -
  • Cooking Time: 5 hours
  • Calories: -
  • Difficulty: Easy

Gazpacho with balsamic vinegar glaze

Ingredients

Directions

  1. Combine all ingredients (except the icing) in a bowl or other container, cover and refrigerate overnight. The next day, remove the thyme and whisk all the ingredients in a blender until the gazpacho is smooth. You should have 2 liters. soup. For a smoother consistency, strain the soup to make about 1L. Refrigerate gazpacho before serving.
  2. To serve: Pour the soup into deep bowls and squeeze drops of balsamic vinegar glaze onto the surface.
  3. Balsamic Vinegar Glaze: Heat the vinegar in a thick-walled saucepan over medium-high heat until steam begins to rise from the surface of the liquid. Place the saucepan on a flame divider and simmer the liquid over very low heat (it should not boil) for 2-3 hours, until it has boiled down and thickens to a syrupy consistency. You should make about 1 glass of icing. Store frosting in a dispenser bottle at room temperature and use for decoration. If the icing is too thick, heat the bottle in hot water to make it thinner.

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