Gazpacho with garlic cream

‘A cooked tomato is like a cooked oyster: ruined.’ André Simon, wine writer

Today was a perfect summer day. The sun was shining, the birds were singing and the breeze smelt of rose bouquets. I couldn’t think of a better lunch than having a bowl of chilled gazpacho, the summer soup.

I somehow feel like a ‘Bewitched’ character when I prepare this soup – there is something so ceremonial about the green and red color combination, and I love to casually throw in the vegetables in a large pot, letting the food processor perform all its magic for me. The result is a poignant soup bursting with tangy flavors, so healthy and filled with sunshine. I love adding the garlic cream and home-made croutons – it’s a real treat.

Ingredients: (serves 4 to 6)

5 tomatoes, de-seeded and diced
1 red pepper, de-seeded and diced
1 cucumber, peeled, de-seeded and diced
2 stalks celery, diced
1 onion, chopped
3 slices of stale white bread
150 ml extra-virgin olive oil
40 ml milk
1 tsp tabasco
1 tbsp red wine vinegar
Salt and pepper to taste

Mix the diced tomatoes, red pepper, cucumber, celery, onion, shredded bread, olive oil, milk, tabasco, vinegar and pepper in a large bowl. Mix well. Cover and refrigerate for 2-3 hours.

Blend until smooth, add salt and vinegar to taste. Mix well. If you prefer a more ‘liquid’ consistency, add a little water. Keep chilled until serving time.

Garlic cream
1 clove of garlic, minced
100 ml double or single cream

Mince garlic with garlic crusher. In a small bowl, mix cream and crushed garlic, stir well. Pass the sauce through a sieve. Set aside and keep cool.

Garlic croutons:
1/2 stale baguette bread
70 ml olive oil
1 clove garlic, sliced finely
Salt to taste

Preheat oven 180° C/350 F. Slice stale baguette bread into cubes. In a large bowl, mix cubed bread, olive oil, garlic and salt. Place on parchment covered baking tray and bake for 15 minutes or until golden. Set aside to cool.

Serve chilled gazpacho soup with garlic cream (drizzled) and croutons.

21 thoughts on “Gazpacho with garlic cream

  1. This looks and sounds wonderful! I’ve wanted to try gazpacho for a while. Thanks for the recipe and for such a great blog!

  2. I love Gazpacho such a refreshing summer soup, I think this garlic cream will make it even more luscious! Mimi I linked your fabulous blog today on my post I found you through Decade Diary I also linked Oddur”s wonderful photography blog…such a talented family Brava!
    Here is the link
    Carla x

    1. Hello Carla! Thank you so much for visiting my blog – I hope you will enjoy the gazpacho! And merci for the link – I really appreciate it! Warm regards from Médoc, mimix

  3. J’ai découvert votre blog grâce à un magasine culinaire allemand. Un comble mais un vrai bonheur! Ce soir nous nous régalerons de votre gaspacho.

  4. It’s no secret that I very much do love Gazpacho…more than a soup i see it as the perfect light, fresh, cold “cream” for summer…Your recipe is so intriguing!:)

  5. Now I REMEMBER! THE MR Thorisson recipe! yes!!! Steak with Béarnaise sauce…CORRECT?? I’m just a little Netaporter and MrPorter addicted!!! can’t believe I found your blog!:))

        1. Yes, I also saw your video…! but the Steak with Béarnaise sauce was time ago…correct??

          PS Guess what…I’m preparing your Gazpacho now!:) ;;)))

  6. Hi Mimi,
    First of all, thank you so much for your beautiful inspiring web page!
    I am having a dinner party this week and one of my guests is recovering from cancer treatment and is avoiding certain food items including bread. I really like your gazpacho recipe and want to serve it but wonder if you have ever skipped the bread or had any alternative suggestions to keep the texture true. Many thanks and best wishes.

  7. Did the Gazpacho today (a very very hot day in Brazil). It was delicious. Thanks for the recipe and congratulationa on this wonderful blog.

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