Tomato Gazpacho With Vanilla Cream
Published August 1, 2010
- Total Time
- 30 minutes
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Ingredients
For the gazpacho:
6 large red heirloom tomatoes, cut into wedges
1 cucumber, peeled and seeded, cut into 6 pieces
1 tablespoon tomato paste
3 tablespoons crème fraîche
1 11-ounce bottle of lemon-flavored Perrier
1 tablespoon sugar
½ cup extra virgin olive oil
Fleur de sel or other flaky sea salt
For the vanilla cream:
½ cup heavy cream
Pulp from 2 vanilla pods that have been halved lengthwise and scraped.
Nutritional analysis per serving (4 servings)
15 grams carbs; 40 milligrams cholesterol; 428 calories; 23 grams monosaturated fat; 4 grams polyunsaturated fat; 12 grams saturated fat; 40 grams fat; 3 grams fiber; 964 milligrams sodium; 3 grams protein; 11 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
For the gazpacho: Depending on the size of the blender, the gazpacho may be prepared in one or two batches; if desired, divide the ingredients in half and blend one batch at a time.
- Step 2
In a blender, combine tomatoes, cucumber, tomato paste, crème fraîche, lemon-flavored Perrier and sugar. Blend on medium speed for 2 minutes. With motor running, slowly add olive oil until mixture is emulsified and smooth. Season with fleur de sel to taste.
- Step 3
For the vanilla cream: Whip heavy cream until stiff. Fold in vanilla pulp just until mixed.
- Step 4
To serve, ladle gazpacho into four soup bowls and garnish each with a dollop of vanilla cream.
Private Notes