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Chunky Heirloom Tomato Gazpacho with Lemon Crème Fraîche

Author Photo
By Johnny Autry | Jan 23, 2018

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This cold soup has a crème fraîche for extra flavor.
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“The Fresh Honey Cookbook” by Laurey Masterton is filled with bits of honey lore and beekeeping history to sweeten your exploration of the varied and delicious ways you can use honey every day.
  • 6 servings



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


  • 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.
  • 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.
  • 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.
  • 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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