Tomato Gazpacho With Vanilla Cream Recipes

TOMATO GAZPACHO WITH VANILLA CREAM

Tomato Gazpacho With Vanilla Cream image

Provided by Elaine Louie

Time 30m

Yield 4 servings

Number Of Ingredients 12

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
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.

Steps:

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.
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.
For the vanilla cream: Whip heavy cream until stiff. Fold in vanilla pulp just until mixed.
To serve, ladle gazpacho into four soup bowls and garnish each with a dollop of vanilla cream.

Nutrition Facts : @context http, Calories 437, UnsaturatedFat 27 grams, Carbohydrate 17 grams, Fat 41 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 12 grams, Sodium 1071 milligrams, Sugar 12 grams

CREAMY TOMATO GAZPACHO WITH CRUNCHY PECORINO

Creamy Tomato Gazpacho With Crunchy Pecorino image

At lunchtime on a steamy day, I got the unlikely idea to cross a smoothie with gazpacho. Given my languid state, I had wanted something icy and filling, but not too taxing to prepare. That's when the idea to merge a gazpacho and a smoothie crept into my head. I'd swap tomatoes for the usual berries; add garlic, oil, vinegar and salt to punch up the flavor; and keep the yogurt for heft. As the blender whirled, my stomach growled, and I nibbled on pieces of crunchy cheese cracker I had left over from a recent salad. Instead of croutons, I like to fry grated cheese until crisp, then crumble it over greens. For this batch, I had used pecorino, which seemed like a natural complement to the sheep's-milk yogurt. So I saved some for garnish.

Provided by Melissa Clark

Categories dinner, easy, lunch, quick, weekday, soups and stews, appetizer, main course

Time 20m

Yield 4 servings

Number Of Ingredients 12

Ingredients

6 tablespoons grated pecorino Romano
2 large tomatoes (about 1 pound), cored and roughly chopped
1 1/2 cups (12 ounces) plain sheep's-milk or regular yogurt
1/4 cup extra virgin olive oil, more for serving
12 basil leaves, roughly chopped, more for serving
2 large garlic cloves, peeled and roughly chopped
2 scallions (white and light green parts), roughly chopped
2 ice cubes
1 3/4 teaspoons kosher salt, more to taste
1 1/2 teaspoons red wine vinegar, more to taste
Pinch cayenne pepper
Ground black pepper to taste

Steps:

Heat a large nonstick skillet over medium heat. Spread 2 tablespoons cheese into a thin layer in skillet; let melt and brown on bottom, about 30 seconds to one minute. Use a spatula to flip cheese; let cook until evenly browned on both sides, about a minute more. Transfer fried cheese to a paper-towel-lined plate. Repeat with remaining cheese, working 2 tablespoons at a time. Break fried cheese into large pieces.
To make soup, place tomatoes, yogurt, olive oil, basil, garlic, scallions, ice cubes, salt, vinegar, cayenne and black pepper in a blender. Purée until smooth. Taste and add more salt and vinegar, if necessary. Pour into small bowls and garnish with pieces of fried cheese and chopped basil. Drizzle soup liberally with olive oil.

Nutrition Facts : @context http, Calories 287, UnsaturatedFat 14 grams, Carbohydrate 11 grams, Fat 23 grams, Fiber 2 grams, Protein 10 grams, SaturatedFat 8 grams, Sodium 555 milligrams, Sugar 3 grams

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