A chilled soup is perfect for keeping cool in the summer, Jason Parsons has a gazpacho with a secret ingredient!
Chilled summer cherry gazpacho with homemade creme fraiche
Ingredients:
- 1 cup peeled and seeded English cucumber
- 1 cup seeded red pepper
- 1 cup seeded tomatoes
- ¼ cup red onion
- 2 cups seed cherries
- ¼ cup mixed fresh herbs(parsley, dill, chervil, mint, basil)
- Pinch white pepper and fine salt
- 2 cups 35% cream
- 1/3 cup lemon juice
Method:
Puree the English cucumber, red pepper, tomatoes, red onion, cherries and fresh herbs. Season with ground white pepper and fine salt to taste. Chill.
In a separate bowl mix the lemon juice and 35% cream. Cover with plastic and chill in the fridge overnight.
Serve the chilled gazpacho in a chilled bowl, Garnish with fresh herbs and place a spoonful of the chilled crème fraiche on top. Serve immediately.
Courtesy of Jason Parsons
http://www.peller.com/cms/peller/restaurant/chef-jason-parsons.html
@chefparsons