Creamy Tomato Gazpacho With Crunchy Pecorino Recipes

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CREAMY GAZPACHO



Creamy Gazpacho image

Provided by Kelsey Nixon

Time 2h10m

Yield 6 to 8 servings

Number Of Ingredients 11

2 cups white bread, preferably day-old (or toasted), crusts removed and torn
2 pounds ripe tomatoes, cored, seeded (reserve the seeds and tomato juice) and flesh roughly chopped
2 cloves garlic, grated
1 English cucumber, roughly chopped
1 small jalapeno, seeded and minced
1 red bell pepper, seeded and roughly chopped
1 yellow bell pepper, seeded and roughly chopped
1 large shallot, roughly chopped
1/4 cup sherry vinegar
2/3 cup extra-virgin olive oil, plus additional for serving
Kosher salt and freshly cracked black pepper

Steps:

  • Place the bread in a large bowl. Pour the reserved tomato juice over the stale bread and set it aside for at least 10 minutes. Not only will this soften the bread, but also infuse it with the tomato flavor.
  • In a food processor or a powerful blender, add all of the chopped vegetables. Puree the vegetables until they start to breakdown.
  • Add the bread and the sherry vinegar to the blender. Turn the blender on and stream in the olive oil. Puree the mixture until smooth. Taste and adjust the seasoning. If the consistency is too thick, add water or more vinegar if you like, to adjust the thickness. Place the gazpacho into the refrigerator to chill for at least 2 hours to allow flavors to marry with one another.
  • Serve the gazpacho in glasses, like they do in Spain, or you can serve it in bowls if you prefer.
  • Cook's Notes: To make your gazpacho spicier, add some of the ribs and seeds from the jalapeno. You can adjust the oil and vinegar in this recipe to make it tangier if you like!
  • Gazpacho gets better the longer that it sits.

TOMATO GAZPACHO WITH VANILLA CREAM



Tomato Gazpacho With Vanilla Cream image

Provided by Elaine Louie

Categories     quick, soups and stews

Time 30m

Yield 4 servings

Number Of Ingredients 12

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

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