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Tomato Gazpacho

Enjoy your own garden-fresh tomatoes with this lovely cool soup created by Bistro's Executive Chef. Perfect for lunch with some crusty bread and olive oil, or as an elegant appetizer before dinner.

Preparation Time: 0:30
Cooking Time: 0:00


  • Gazpacho Ingredients
  • 1 1/2 pounds fresh tomatoes
  • 2 red peppers - diced
  • 3/4 cup red onions - diced
  • 3/4 cup cucumber - peeled seeded and diced
  • 1/3 cup celery - diced
  • 1/3 cup fennel - diced
  • 2 tablespoons olive oil
  • 1/2 cup tomato juice
  • 1 clove arlic - minced
  • 1 1/2 tablespoons red wine vinegar
  • 3/4 teaspoon ground cumin
  • Salt and pepper to taste
  • Chipotle Crème Fraiche Ingredients
  • 1 cup crème fraiche
  • Juice and zest of 1 lime (reserve zest for garnish)
  • 1 tablespoon canned chipotle peppers - finely chopped
  • Salt and pepper to taste
  • Fresh cilantro leaves for garnish

Preparation Instructions

  • Soup: Bring a medium pot of salted water to boil. With a small knife, remove each tomato core and cut a small X into the bottom of each tomato. Put water and ice in a large bowl; set aside. When the salted water comes to a boil, carefully drop tomatoes into the pot and blanch for 30 seconds. Remove tomatoes from the pot with a slotted spoon and place in the ice water. Allow a few minutes to chill. Once chilled, remove tomatoes from ice water and peel off outer skin. Cut tomatoes in half and remove seeds. Discard skins and seeds. Place tomatoes and all remaining gazpacho ingredients in a blender and process until smooth. For best results, store gazpacho in refrigerator overnight before serving.
  • Chipotle Crème Fraiche: Place crème fraiche, lime juice, and chipotle peppers in a small mixing bowl. Mix thoroughly. Season to taste with salt and pepper.
  • Serving Suggestion: Place approximately 1 cup of chilled gazpacho in each bowl. Garnish with a dollop of crème fraiche, some of the reserved lime zest, and a few cilantro leaves.
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