Tomato Gazpacho with Vanilla Cream
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Chef William Bradley suggests his gazpacho should only be made during the warm summer months to ensure the tomatoes' sweetness and acidity levels are at their peak. Courtesy of Diane Rossen Worthington
6 large red heirloom tomatoes, cored and chopped, about 3½ pounds
1 cucumber, peeled and seeded, chopped or ½ European cucumber, peeled and chopped
1 tablespoon tomato paste
3 tablespoons creme fraiche
1 cup chilled lemon-flavored Perrier
1 tablespoon sugar
¼ cup extra-virgin olive oil
Sea salt to taste
For the vanilla cream
¼ cup creme fraiche
½ teaspoon best quality vanilla extract
Combine tomatoes, cucumber, tomato paste, creme fraiche, Perrier and sugar 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. Chill for an hour.
To make the cream, whisk together creme fraiche with vanilla.
To serve, ladle gazpacho into chilled soup bowls and garnish each with dollops of vanilla cream. Serve immediately.
Serves 6
Diane Rossen Worthington
