Best Gazpacho With Basil Crème Fraîche Recipes

CHEF JOHN'S WHITE GAZPACHO

Chef John's White Gazpacho image

This is similar to a classic gazpacho, but with no tomato and peppers.

Provided by Chef John

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Gazpacho Recipes

Time 1h25m

Yield 6

Number Of Ingredients 12

Ingredients

1 tablespoon olive oil
1 cup leeks, white and light-green parts only, thinly sliced crosswise
2 English cucumbers - peeled, quartered and chopped
8 green grapes
¼ cup slivered blanched almonds
1 tablespoon olive oil
⅓ cup creme fraiche
1 cup French bread cubes
2 tablespoons sherry vinegar
1 ½ cups cold water, or more as needed
salt, plus more to taste
1 pinch cayenne pepper, or to taste

Steps:

Heat 1 tablespoon olive oil in a saucepan over medium-low heat. Cook and stir leeks until soft, 10 to 15 minutes. Remove to a plate and allow to cool.
Place cucumbers in a blender with grapes, almonds, 1 tablespoon olive oil, salt, creme fraiche, bread cubes, vinegar, cooled leeks, and water. Puree until smooth, about 1 minute. Strain through a fine mesh sieve. Cover and chill for 1 to 2 hours.
Taste and season with salt and cayenne pepper. If needed, add some more vinegar. Serve garnished with dill oil (see note), thinly sliced grapes, slivered almonds, and fresh dill.

Nutrition Facts : Calories 151.5 calories, Carbohydrate 9.7 g, Cholesterol 18.1 mg, Fat 12.1 g, Fiber 1.4 g, Protein 2.8 g, SaturatedFat 4 g, Sodium 437.9 mg, Sugar 2.6 g

CHEF JOHN'S GAZPACHO

Chef John's Gazpacho image

Only try this recipe if you're going to use some killer, end-of-summer, super-sweet tomatoes. There just isn't any substitute, so happy hunting, and I hope you find some so you give this a try.

Provided by Chef John

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Gazpacho Recipes

Time 2h45m

Yield 6

Number Of Ingredients 18

Ingredients

4 large fresh tomatoes, peeled and diced
½ English cucumber, peeled and finely diced
½ cup finely diced red bell pepper
¼ cup minced green onion
1 large jalapeno pepper, seeded and minced
2 cloves garlic, minced
1 teaspoon salt
½ teaspoon ground cumin
1 pinch dried oregano
1 pinch cayenne pepper, or to taste
freshly ground black pepper to taste
1 pint cherry tomatoes
¼ cup extra-virgin olive oil
1 lime, juiced
1 tablespoon balsamic vinegar
1 teaspoon Worcestershire sauce
salt and ground black pepper to taste
2 tablespoons thinly sliced fresh basil

Steps:

Combine diced tomatoes, cucumber, bell pepper, green onion, jalapeno, and garlic in a large bowl. Stir in salt, cumin, oregano, cayenne pepper, and black pepper.
Place cherry tomatoes, olive oil, lime juice, balsamic vinegar, and Worcestershire sauce in a blender. Cover and puree until smooth. Pour pureed mixture through a strainer into the tomato-cucumber mixture; stir to combine.
Place 1/3 of the tomato mixture into the blender. Cover, turn blender on, and puree until smooth. Return pureed mixture to the remaining tomato-cucumber mixture. Stir to combine. Cover and chill in refrigerator for 2 hours.
Season cold soup with salt and black pepper to taste. Ladle into bowls and top with basil.

Nutrition Facts : Calories 131.7 calories, Carbohydrate 10.5 g, Fat 9.9 g, Fiber 2.8 g, Protein 2 g, SaturatedFat 1.4 g, Sodium 410.3 mg, Sugar 4.5 g

GAZPACHO WITH BASIL CRèME FRAîCHE

Gazpacho with Basil Crème Fraîche image

Nothing feels, tastes or shouts summer more than this refreshing melange of tomatoes with just a touch of other veggies.

Provided by By Betty Crocker Kitchens

Categories Side Dish

Time 6h45m

Yield 4

Number Of Ingredients 15

Ingredients

4 large tomatoes, seeded, chopped (4 cups)
2 large red bell peppers, chopped (3 cups)
2 medium cucumbers, peeled, chopped (2 cups)
2 medium celery stalks, diagonally sliced (1 cup)
8 medium green onions, sliced (1/2 cup)
4 cups tomato juice
1/4 cup red wine vinegar
2 to 3 teaspoons red pepper sauce
1/2 teaspoon freshly ground pepper
1/2 teaspoon Worcestershire sauce
2 cloves garlic, finely chopped
2 cans (15 oz each) Progresso™ black beans, drained, rinsed
1/2 cup herb-flavored croutons, if desired
2/3 cup crème fraîche or sour cream
1/4 cup chopped fresh basil leaves or 2 teaspoons dried basil leaves

Steps:

In large bowl, mix all gazpacho ingredients except croutons until well blended. Cover and refrigerate 4 to 6 hours to blend flavors, stirring occasionally.
In small bowl, mix crème fraîche and basil. Stir gazpacho; ladle into serving dishes. Top each serving with basil crème fraîche and croutons.

Nutrition Facts : Calories 240, Carbohydrate 46 g, Cholesterol 15 mg, Fat 1/2, Fiber 10 g, Protein 13 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 950 mg