Gazpacho

1. 1

   Mix all the ingredients except the balsamic glaze together in a bowl or other container, cover, and let sit in the refrigerator overnight.

2. 2

   The next day, remove the thyme and blend all the ingredients in a blender until the gazpacho is smooth.

3. 3

   You will have about 2 quarts.

4. 4

   For a smoother texture, strain the soup to yield about 1 quart.

5. 5

   Refrigerate the gazpacho until ready to serve.

6. 6

   To complete: Ladle the cold soup into bowls and squeeze dots of balsamic glaze over the top.

7. 7

   Heat the vinegar in a heavy saucepan over medium heat until steam rises from the liquid.

8. 8

   Place the saucepan on a heat diffuser and let the liquid reduce very slowly (it shouldn't simmer) for 2 to 3 hours, until it has reduced and thickened to a syrupy glaze.

9. 9

   There should be approximately 1 cup of glaze.

10. 10

    Keep the glaze in a squeeze bottle at room temperature for garnishing: if the glaze is too thick, warm the bottle in hot water to loosen the glaze.

* Per serving · 4 servings · Values may vary.