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
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