Tomato, Roasted Red Pepper and Olive Gazpacho with Creme Fraiche

by Sala @ Veggie Belly on August 20, 2010

 

This has to be one of those recipes where I say “If I give you the recipe I have to shoot you”. Because its that good. But because I love you all, I will share this recipe with you, without any shooting involved.

Summer may be winding down, but its still super hot. This easy to make, raw, cold, refreshing gazpacho is just what you need to beat the heat. If you like this tomato and roasted red pepper gazpacho recipe, be sure to check out my other no-cook recipes.

If you are entertaining, serve the gazpacho in mini martini glasses or shooter glasses. For a more casual meal, simple bowls or mugs will be perfect.

A dollop of creme fraiche adds richness to this gazpacho. Creme fraiche is a thick soured cream from France. It tastes a little like sour cream, but thicker and richer. Substitute creme fraiche with sour cream or thick yogurt. Vegans can use coconut cream to top their Gazpacho..remember Aarti made gazpacho with coconut milk on the next food network star?! 

For some variations, check out Matt Bite’s two Gazpacho recipes. There is a gorgeous gazpacho recipe on Simple Recipes. This almond gazpacho recipe in La Tartine Gourmande looks unique. However you make it, Gazpacho is a quick, easy, no-cook summer soup that you will love. Make a meal out of it or take it along on a picnic!

Tomato, Roasted Red Pepper and Black Olive Gazpacho with Creme Fraiche

inspired by Ina Garten’s gazpacho recipe
serves about 6

2 large ripe tomatoes, roughly chopped
1 small cucumber peeled, seeded, roughly chopped
1 red pepper or store bought roasted red pepper, roughly chopped
2 tablespoons pitted black olives (or green olives)
2 cloves garlic, peeled
6 basil leaves

one 11oz can tomato juice (I used Campbells)
a few drops Tabasco sauce, or to taste, optional
2 tablespoons sherry vinegar or any other type of vinegar or lemon juice
2 tablespoons olive oil
Salt and pepper

for topping

6 tablespoons creme fraiche or sour cream
a few basil leaves cut into strips

Place tomato, cucumber, red pepper, olives, garlic in a blender or food processor. Pulse to a coarse puree. Add basil, tomato juice, tabasco, vinegar, olive oil, salt and pepper. Pulse once or twice till everything is well combine. Cover and refrigerate the gazpacho. Serve chilled, topped with basil and creme fraiche. Gazpacho tastes better the next day!

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Comments

comments

{ 16 comments… read them below or add one }

1 Viswa August 20, 2010 at 4:39 pm

What is the difference between a Gazpacho and soup? I know I can google it, but I want to hear from you :) ..

Love the recipe!

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Sala @ Veggie Belly Reply:

Lol! A gazpacho is raw/uncooked and served cold.

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2 pavithra August 20, 2010 at 6:09 pm

I love gazpacho…it is really refreshing and so tasty with lot of flavors…. yumm!!!! Recently only i too posted it , take a look when u find time..
http://www.dishesfrommykitchen.com/2010/07/gazpacho-soup.html

As usual awesome pictures dear.

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3 Latha August 20, 2010 at 6:09 pm

Fresh and summery….gorgious clicks.

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4 Swathi August 20, 2010 at 7:30 pm

Sala,

Gazpacho with creme fraiche looks delicious. I have to try Gazpacho now.I am collecting recipes. Not yet tried.

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5 nandini.p August 21, 2010 at 5:28 am

Love that redness!. Never could get the recipe right when i tried few times. Shall try your recipe.

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6 Manasi August 21, 2010 at 5:28 am

I still have to get used to the idea of a cold soup, but I am think ur post is making that happen!

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7 Rosa August 21, 2010 at 5:28 am

A fantastic gazpacho!

Cheers,

Rosa

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8 Xiaolu August 21, 2010 at 11:54 am

With a recommendation like that, I can’t help but bookmark this immediately. But I actually love all sorts of gazpacho (so refreshing!) so it’s not like this was a hard sell. And such cute styling with the glasses.

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9 delicieux August 21, 2010 at 4:20 pm

This looks so delicious and refreshing. I love the combination of tomato, red pepper and olive.

Your photos are beautiful, as always.

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10 Anh August 22, 2010 at 7:50 am

Such a lovely recipe! I cannot wait for summer to come around here :)

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11 Mika August 22, 2010 at 7:50 am

This gazpacho looks delicious…I like that you used olives too, I love them.
Few days ago I finally tasted sour cream and creme fraiche, they are delicious and with your gazpacho will taste even more better…
Lovely pics as usual.

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12 aipi August 22, 2010 at 12:49 pm

Simply DELICIOUS!!

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13 Raks August 24, 2010 at 12:51 am

Never tasted gazpacho soup before, looks amazing, professional clicks!

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14 marla {family fresh cooking} August 26, 2010 at 6:07 am

I love discovering gorgeous food blogs, your photos are stunning & this gazpacho sounds amazing. Love the idea of the coconut cream on top.

Here is my latest addition to Summer Fest:
Bacon Guacamole Salsa
http://su.pr/1kaInH

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15 Pam @ Kitchen Cookware world September 14, 2010 at 2:10 am

Sala,

Your images of food are simply marvelous and so delicious looking! I am just salivating as I read and now I feel like having this right now. Simple but yet Yummy.

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16 sheik January 13, 2011 at 2:01 pm

screw this gazpacho. not authentic. that’s NOT EVEN gazpacho. gazpacho’s needs protection, a TRADITIONAL SPECIALTY GUARANTEE to make sure harmful lies like this recipe don’t sully gazpacho’s good name.

save your creme fraiche and any other cream, makes no sense in this context.

and canned tomato juice?! are you kidding me? that’s simply not gazpacho.

spanish people would hate you for this, and be grossed out. Ask ANY person from or near Andalucia.

So apologies for harsh language, here’s THE RECIPE FOR THE REAL DEAL:

4 or 5 super ripe, big tomatoes, skinned. (put them in boiling water for a min and the skin comes right off, but you gotta cool them or wear gloves to not burn yourself)

one cucumber, don’t exaggerate on size. skinned. seedless if you can.

200-250 grams of your choice green/red pepper. you don’t need much, can add/subtract to your taste.

half a cup to a cup of olive oil. doesn’t have to be extra virgin, but you are going to be eating it raw so at least make sure it’s olive oil and not some other crap.

1-2 table spoons of vinegar. i dont suggest balsamic because the color’s too dark. maybe apple vinegar.

1 to 1 and a half good size garlic clove. cut in half lengthwise and take out middle section (not sure what it’s called): that’s the part that gives the aftertaste.

salt to taste, maybe a couple teaspoons.

shove all that in a blender and make it smooth! then cool it in the fridge or with a little ice.

optional ingredients:

half an onion. it all depends on you.

old bread. if you want it thicker add a little bread! bread is not mandatory but very common, this is what makes some gazpachos so filling.

**A little watermelon when it’s really hot out is a nice touch–gives it a refreshing flavor that’s not too strong or sweet.

i will say that a basil leaf or two to adorn it, or even a mint leaf in summer, is not offensive.

but please don’t serve tomato juice to people and call it gazpacho to sound gourmet. that is offensive.

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