1        cup chopped Red Onions
1        cup chopped Green Bell Pepper
1        cup chopped English Cucumber
1        cup chopped and peeled Tomatoes
1½     teaspoons chopped Garlic
1½     teaspoons Kosher Salt
¼       teaspoon Cayenne Pepper
¼       cup Tomato Paste
1        tablespoon White Wine Vinegar
¼       cup plus 2 Tablespoons Extra Virgin Olive Oil
1        tablespoon fresh Lemon Juice
2        cups Tomato Juice
          Sprig of Thyme
          Balsamic Glaze

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

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

Refrigerate the gazpacho until ready to serve. Top each bowl with a
Balsamic Glaze Drizzle and Thyme.

Makes:   About two quarts