Whether you keep bees yourself, support local beekeepers, or just love honey, The Fresh Honey Cookbook by Laurey Masterton (Storey Publishing, 2013) presents recipes for every time of year featuring different honey varietals and seasonal ingredients. This recipe for gazpacho is best suited for warm days when you don’t want to heat the house.
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I love tomatoes served in almost any fashion. I am one of those people who plants extra tomatoes just so I can pick them as an after-work snack, hot off the vine. For me, there can never be too many tomatoes. If you’re looking for a bit of a twist on a standard gazpacho, give this a look. I’m enchanted by all the colors in heirloom tomatoes, and this recipe shows them off. Topped with a chilled crème fraîche, which is also very easy to make, you’ll make your friends very happy. Trust me on this one.
You’ll need to make the crème fraîche a day in advance. The gazpacho may also be made a day in advance, if you wish.
For the crème fraîche• 2 cups sour cream
• 2 cups heavy cream
For the gazpacho• 3 pounds varied heirloom tomatoes, diced
• 2 Kirby cucumbers, diced
• 1 garlic clove, minced
• 1/2 cup extra-virgin olive oil
• 1/4 cup red wine vinegar
• 2 tablespoons Worcestershire sauce
• Sea salt (optional)
• Freshly ground black pepper (optional)
• 1 lemon
• Fresh cilantro leaves, for garnish
1. To make the crème fraîche, combine the sour cream and the heavy cream in a small container with a lid and stir to mix. Let sit in a warm place, like on top of your stove, overnight. You’ll have some leftover crème fraîche; it will keep in the refrigerator for a week or so.
2. To make the gazpacho, combine the tomatoes, cucumbers, and garlic in a large bowl. Drizzle with the olive oil, red wine vinegar, and Worcestershire. If you like a chunky style, stir gently to combine.If you prefer a smoother version, pulse the mixture in a food processor or blender, being careful not to blend too much, so that you preserve the individual colors of the tomatoes. Taste and add salt and pepper if needed.
3. Allow to sit for at least 1 hour before serving. It will keep very well in your refrigerator and gets more delicious as it sits.
4. To serve, spoon the gazpacho into individual bowls. Drizzle some crème fraîche on top, then add a squeeze of fresh lemon juice and a couple of leaves of cilantro.
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Excerpted from The Fresh Honey Cookbook, © by Laurey Masterton, photography by © Johnny Autry, used with permission from Storey Publishing. Buy this book from our store: The Fresh Honey Cookbook