Creamy Gazpacho (Taste of Summer)

By Master Chef on September 8th, 2004 · In Regional and Ethnic, Seafood, Soups and Stews

Creamy Gazpacho (Taste of Summer)

Author: Diane Rossen Worthington

Recipe type: Soups and Stews

Serves: 6 to 8

Ingredients

2 teaspoons anchovy paste
3 Cups tomato juice
21/2 pounds ripe tomatoes, peeled, seeded, and finely chopped
2 Cups chicken broth
2 Tablespoons extra virgin olive oil
3 Tablespoons red wine vinegar
3 large cloves garlic, minced
salt and freshly ground black pepper
2 medium cucumbers, peeled, seeded, and finely chopped
3 Tablespoons very finely chopped red onion
1/4 Cup finely chopped fresh basil
1 small sweet red pepper, peeled, seeded, and very finely chopped
1 small sweet yellow pepper, peeled, seeded, and very finely chopped
1/4 Cup sour cream or Creme Fraiche
Garnish:
1/2 Cup sour cream or Creme Fraiche
2 Tablespoons finely chopped basil

Instructions

Stir the anchovy paste into the tomato juice until dissolved. Combine this mixture with the chopped tomatoes, chicken broth, olive oil, vinegar, garlic, salt, and pepper in a large mixing howl. Whisk together until well blended.
Add the cucumbers, onion, and basil to the soup mixture. Reserve two tablespoons of the chopped red and yellow peppers for the garnish. Stir the remaining peppers into the soup. Refrigerate until chilled (at least 4 hours).
Just before serving, whisk the sour cream with a cup of the soup mixture in a small bowl until completely blended. Add to the remaining soup and whisk vigorously. Taste for seasoning.
To serve: Ladle the soup into bowls, garnish with the reserved chopped red and yellow pepper, sour cream or Creme Fraiche, and basil.
Advance Preparation: This may be prepared 8 hours in advance through step 2 and refrigerated until serving.

Notes

I first tasted this light and creamy soap at the chateau San Martin in the hills of southern France, overlooking the Mediterranean. The setting was as memorable as the soup. The chef serves this gazpacho daily during the hot summer months. The anchovy paste and Creme Fraiche add an unanticipated complexity. For a variation, I also like to puree a few cups of the soup and add it to the remaining soup for textural interest.

From the book, The Taste of Summer.

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