Two weeks ago, we had vichyssoise, this week the offering is gazpacho.  Easier to make, just as good and, if strained, quite elegant.  This uncooked soup is really a puréed mixture of fresh veggies that are seasoned nicely.  It “cooks” in the fridge overnight!

Remember some of the points made in the previous cold soup recipe:
  ·   Cold soups should have a thinner consistency than hot soups.
  ·   Cold soups require more seasoning than hot soups because cold dulls the sense
      of taste.  It follows, that seasoning should be adjusted only after the soup has 
      been chilled.
  ·   Always serve cold soups very cold.  Chill the bowls!

This recipe takes a bit of this and that from the little woman, school and the French Laundry Cookbook.  The balsamic reduction glaze is Chef Killer's idea.

GAZPACHO 
Yield:  about 8 cups unstrained, 5 cups strained
See Abbreviations, if needed

·    2          chopped red onion
·    2          chopped green pepper
·    1          cucumber, seeded, chopped
·    3          peeled, chopped medium size tomato
·    2          garlic clove, chopped 
·    2 t        kosher salt
·    pinch    cayenne, to taste
·    1 T       RWV
·    ¼ C     EVOO
·    1          juice of small lemon
·    3 C      tomato sauce
·    2 t        thyme
·    2 T       chopped cilantro
·    3          radishes, chopped 
·    1 C      tomato juice, as needed to thin the soup
·    S/P      to taste
·               croutons and balsamic reduction glaze

1.  Dice veggies and place in SSB
2.  Add all other ingredients except garnishes
3.  Puree with a stick blender or in a food processor
4.  If chunky thick, add the tomato juice
5.  Chill in fridge overnight
6.  On order, remove from fridge
     o   Adjust seasoning
     o   As desired, strain ½ to ¾ of the gazpacho, working the pulp through the strainer 
          with a plunger or spoon.  This will remove about 2 to 3 cups of pulp
7.  Recombine strained and unstrained gazpacho
8.  Serve ice cold with garnishes 
Note:  To make a balsamic reduction glaze, place a half cup of balsamic vinegar in a 
non reactive heavy pan, bring to simmer and reduce slowly until it clings to a spoon. 
Dabble a few drops on the soup, along with the croutons, at serving time.