Fall may be just around the corner for a lot of people, but here in Florida we get to endure a few more weeks of temperatures in the 90’s (ugh). So I think that this chilled soup that I adapted from Food & Wine magazine needs to be on the menu for September for sure. This will be the easiest gazpacho you every make – you halve the tomatoes, throw them in the blender along with a good extra-virgin olive and garlic, remove to a bowl and add a diced jalapeño, and chill. I do press the contents of the blender through a sieve into the bowl to get rid of the tomato skins but you don’t have to if you don’t want to – but I love the creamy texture. I used a brand called Solle from Lakeside Produce but check your farmer’s market as well.
- 30 ounces yellow grape tomatoes, halved (3 10-ounce containers)
- 2 garlic cloves, crushed
- 1/3 cup fruity extra-virgin olive oil
- 1 jalapeño pepper, seeds removed and diced
- Kosher salt and coarse ground pepper
- ½ cup crème fraîche
- chopped chives
- Add the tomatoes and garlic to a blender along with 1/3 cup of water and puree until combined. With the blender on, remove the top cap in the cover and slowly drizzle the olive oil into the mixture .
- Set a sieve over a bowl and, using a spatula, strain the mixture and press down on the tomato mixture to release all the liquid into the bowl.
- Stir the minced jalapeño into the soup and season with salt and pepper. Chill for at least 45 minutes in the refrigerator.
- Ladle the gazpacho into bowls and top with about 2 tablespoons of crème fraîche for each serving. Garnish with chives and serve.
Makes 4 servings Adapted from Food & Wine magazine, August 2014