Gazpacho with balsamic vinegar glaze

Ingredients:

• 1 cup chopped and peeled tomatoes
• 1 cup chopped hothouse cucumber
• 1 cup chopped red onion
• 1 cup chopped green bell pepper
• 1.5 tsp chopped garlic
• 1.5 tsp coarse salt
• 1/4 tsp cayenne pepper
• 1/4 cup tomato paste
• 1 tbsp. white wine vinegar
• 1/4 tbsp. plus 2 tbsp. l. olive oil
• 1 tbsp fresh lemon juice
• 3 cups tomato juice
• A sprig of thyme
• Balsamic Vinegar Glaze:
  2 cups balsamic vinegar

Preparation:

1. Combine all ingredients (except the glaze) in a bowl or other container, cover and refrigerate overnight.
   
   The next day, remove the thyme and blend all ingredients in a blender until the gazpacho is smooth. You should have 2 liters of soup. For a smoother consistency, strain the soup to get about 1 liter. Refrigerate the gazpacho until serving.
2. To serve: Ladle the soup into deep bowls and squeeze drops of balsamic vinegar glaze over the surface.
   
   

   Balsamic vinegar glaze

   
   In a heavy saucepan, heat the vinegar over medium heat until steam begins to rise from the surface. Place the saucepan over a flame spreader and simmer over very low heat (do not boil) for 2-3 hours, until reduced and thickened to a syrupy consistency. You should have about 1 cup of glaze.
   
   Store the icing in a dispenser bottle at room temperature and use for decorating. If the icing is too thick, warm the bottle in hot water to thin it out.