TOMATO GAZPACHO WITH VANILLA CREAM

By dyannucci

brian marleky san diego

Yield: 4 servings
Time: 20 minutes

Ingredients

• Ingredients:
• For the gazpacho:
• 6 large red heirloom tomatoes, chopped
• 1 cucumber, peeled and seeded, chopped
• 1 tablespoon tomato paste
• 3 tablespoons crème fraîche
• 1 11-oz bottle of lemon-flavored Perrier
• 1 tablespoon sugar
• 1/2 cup extra virgin olive oil
• Fleur de Sel (sea salt) to taste
• For the vanilla cream:
• 1/2 cup heavy cream
• Pulp from 2 vanilla pods that have been halved lengthwise and scraped

Details

Cooking time 20mins

Preparation

Step 1

Method for Gazpacho:
Combine first six ingredients in a blender. Blend on medium speed for two minutes. Continue to blend and slowly stream in olive oil until mixture is emulsified and smooth. Add sea salt to taste.

Method for Vanilla Cream:
Whip heavy cream until stiff. Fold in vanilla pulp just until mixed.

To Serve:
Ladle gazpacho into four chilled soup bowls and garnish each with a dollop of vanilla cream.

Chef’s Tip:
Gazpacho should only be made during the warm summer months to ensure that the tomatoes’ sweetness and acidity levels are at their peak.


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