Tomato Gazpacho With Vanilla Cream Recipe

Name: Tomato Gazpacho With Vanilla Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 creme fraiche; 1 11-ounce bottle of lemon-flavored Perrier; 1 tablespoon sugar; 1/2 cup extra virgin olive oil; Fleur de sel or other flaky sea salt; For the vanilla cream:; 1/2 cup heavy cream; Pulp from 2 vanilla pods that have been halved lengthwise and scraped.

Servings: persons

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 creme fraiche
1 11-ounce bottle of lemon-flavored Perrier
1 tablespoon sugar
1/2 cup extra virgin olive oil
Fleur de sel or other flaky sea salt
For the vanilla cream:
1/2 cup heavy cream
Pulp from 2 vanilla pods that have been halved lengthwise and scraped.

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.
2
In a blender, combine tomatoes, cucumber, tomato paste, creme fraiche, lemon-flavored Perrier and sugar.
3
Blend on medium speed for 2 minutes.
4
With motor running, slowly add olive oil until mixture is emulsified and smooth.
5
Season with fleur de sel to taste.
6
For the vanilla cream: Whip heavy cream until stiff.
7
Fold in vanilla pulp just until mixed.
8
To serve, ladle gazpacho into four soup bowls and garnish each with a dollop of vanilla cream.

421

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: For the gazpacho:, 6 large red heirloom tomatoes, cut into wedges, 1 cucumber, peeled and seeded, cut into 6 pieces, 1 tablespoon tomato paste, and more.

Yes, Tomato Gazpacho With Vanilla Cream falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Tomato Gazpacho With Vanilla Cream

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions