LA Times Master Class Gazpacho

From the LA Times Master Class with Thomas Keller,0,7015918.story

Yield: 6 servings
Community Recipe from


  • 1 cup(s) chopped red onion
  • 1 cup(s) chopped green bell pepper
  • 1 cup(s) peeled, seeded & chopped cuke
  • 1 cup(s) peeled, seeded & chopped tomatoes
  • 1 1/2 teaspoon(s) chopped garlic
  • 1 1/2 teaspoon(s) kosher salt
  • 1/4 teaspoon(s) cayenne pepper
  • 1 tablespoon(s) white wine vinegar
  • 1 tablespoon(s) fresh lemon juice
  • 1/4 cup(s) tomato paste (we used sun-dried)
  • 3 cup(s) tomato juice
  • 1/4 cup(s) extra virgin olive oil
  • 2 tablespoon(s) extra virgin olive oil
  • 1 sprig(s) fresh thyme


  1. 1. In large bowl, combine all.

  2. 2. Cover and refrigerate overnight.

  3. 3. The next day, remove the thyme.

  4. 4. Blend the soup until it is smooth; you will have about 1 1/2 quarts of soup.

  5. 5. For a smoother texture, strain the soup; this will yield slightly less than 1 quart.
August 2013

This recipe is a personal recipe added by carolfitz and has not been tested or endorsed by MyRecipes.

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