2 red onions

5 green bell peppers (or Pablano)

2 English cucumbers, seeded

8 ripe tomatoes

5 garlic cloves

1 tsp cayenne pepper

1/4 cup Normandy vinegar

1/4 cup olive oil

Juice of 2 lemons

6 sprigs thyme

2 cups Balsamic vinegar

8 oz Feta cheese



  1. Rough chop all produce and combine remaining ingredients except for the balsamic and feta and let marinate overnight.
  2. Pace marinated mixture in a blender and blend until almost smooth.
  3. In a saucepan, reduce balsamic to thicken. Smaller bubbles will begin to form. When this happens, you should check the glaze by placing a metal bowl over another slightly larger bowl filled with ice and water to be sure that you have the desired consistency.
  4. Top Gazpacho with balsamic glaze and a bit of feta.


By |2017-08-30T12:45:28+00:00August 30th, 2017|Recipes|0 Comments