3tablespoonscrème fraîche, thinned with ¼ teaspoon water
1cupheirloom cherry tomatoes, halved
INSTRUCTIONS
Score the tomato skins in 4-6 places along the sides. Blanch the tomatoes for 10-15 seconds, then run them under cold water. Slip the skin right off.
Place the peeled tomatoes, one diced cucumber, bell peppers, shallots, olive oil, balsamic, garlic, and lemon juice in a blender a purée until smooth. If your blender is super powerful, you won't need to strain the gazpacho, but if you still see bits of skin, strain it through a wide sieve to remove any skin.
Add the ice cubes and stir until the ice melts completely.
Season with salt and pepper to taste.
Serve immediately or chill up to 24 hours. Serve with a swirl of crème fraîche, the remaining chopped cucumber, and a few halved cherry tomatoes.
This nutritional information has been automatically calculated, and as such, may be incomplete or inaccurate. Please reference the specific ingredients you use for the most accurate nutritional information.