RECIPE TITLE "Gazpacho" from
The French Laundry Cookbook
* 1 cup chopped red onions
* 1 cup chopped green bell pepper
* 1 cup chopped English cucumber
* 1 cup peeled and chopped tomatoes
* 1 1/2 teaspoons chopped garlic
* 1 1/2 teaspoons kosher salt
* 1/4 teaspoon cayenne
* 1/4 cup tomato paste
* 1 tablespoon white wine vinegar
* 1/4 cup plus 2 tablespoons extra virgin olive oil
* 1 tablespoon fresh lemon juice
* 3 cups tomato juice
* Sprig of thyme
* Balsamic Glaze, in a squeeze bottle
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Don't always think of gazpacho as a 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 canape
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 flavor simply
by overnight maceration, which is the only "cooking" involved.
Mix all the ingredients except the balsamic glaze together in a bowl
or other container, cover, and let sit in the refrigerator overnight.
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. Refrigerate
the gazpacho until ready to serve.
TO COMPLETE: Ladle the cold soup into bowls and squeeze dots of
balsamic glaze over the top.
The French Laundry Cookbook
Thomas Keller, chef/proprietor of the French Laundry - the most exciting place to eat in the United States, writes Ruth Reichl in the New York Times - is a wizard, a purist, a man obsessed with getting it right. His flavors have clarity and intensity. His methods dazzle. Every mouthful is an explosion of taste. This cookbook, Keller's first, is as satisfying as a French Laundry meal, a series of small, highly refined, intensely focused courses. 150 recipes an more than 200 photographs Keller's wit and whimsy find expression in unique recipes (and titles) such as lobster-filled crepes with a carrot emulsion sauce, topped with a pea shoot salad dressed lightly with lemon-infused oil (Peas and Carrots), or sauteed monkfish tail with braised ox tails, salsify, and crepes (Surf and Turf). This is a book to cook from, to learn from, to savor. Thomas Keller is chef and owner of the French Laundry and the more casual Bouchon in Yountville, California. He was the chef of La Reserve, Raphael, and Rakel in New York before moving to California.