Gazpacho with balsamic vinegar glaze

soups 598 Last Update: Jul 24, 2021 Created: Jul 24, 2021 0 0 0

1 tbsp. chopped and peeled tomatoes 1 tbsp. chopped greenhouse cucumber 1 tbsp. chopped red onions 1 tbsp. chopped green bell pepper 1.5 tsp. chopped garlic 1.5 tsp. coarse salt 1/4 tsp. 1/4 cup cayenne pepper tomato paste 1 tbsp. l. 1/4 cup white wine vinegar plus 2 tbsp. l. olive oil 1 tbsp. l. fresh lemon juice 3 tbsp. tomato juice A sprig of thyme
Balsamic vinegar frosting: 2 tbsp. balsamic vinegar

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.
To serve: Pour the soup into deep bowls and squeeze drops of balsamic vinegar glaze onto the surface.
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

1 tbsp. chopped and peeled tomatoes 1 tbsp. chopped greenhouse cucumber 1 tbsp. chopped red onions 1 tbsp. chopped green bell pepper 1.5 tsp. chopped garlic 1.5 tsp. coarse salt 1/4 tsp. 1/4 cup cayenne pepper tomato paste 1 tbsp. l. 1/4 cup white wine vinegar plus 2 tbsp. l. olive oil 1 tbsp. l. fresh lemon juice 3 tbsp. tomato juice A sprig of thyme
Balsamic vinegar frosting: 2 tbsp. balsamic vinegar

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.
To serve: Pour the soup into deep bowls and squeeze drops of balsamic vinegar glaze onto the surface.
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.