Summer Gazpacho with Feta Crema
Ingredients
for the feta crema:
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2 oz. feta, preferably French sheep’s milk, crumbled (about ½ cup)
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¼ cup sour cream
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3 tbsp. whole milk
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½ English hothouse cucumber, peeled and coarsely chopped (2-3 cups)
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½ large red bell pepper, stemmed, seeded, and coarsely chopped
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2 lb. very ripe red tomatoes, preferably heirloom, cut into ½-inch wedges, 3 tbsp. seeds reserved
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½ large shallot, chopped
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1 garlic clove, finely grated
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2 tbsp. red wine vinegar
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flaky sea salt
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3 tbsp. bold extra virgin olive oil, like Arbosana, plus more for serving
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quartered cherry tomatoes, chopped chives, and grilled or toasted country-style bread, for serving
Instructions
- Make the feta crema: Mash feta into sour cream in a small bowl until mostly smooth, then whisk in milk. Set aside.
- Make the gazpacho: Add the cucumber and bell pepper to a large bowl. Add the tomatoes and toss with shallot, garlic, 2 tbsp. vinegar, and 1 tbsp. salt. Let stand 30 minutes at room temperature to let the flavors meld.
- Transfer the vegetables, along with any accumulated juices, to a blender. Add 3 tbsp. extra virgin olive oil and purée on medium speed until smooth. Season with salt and vinegar, if desired. Cover and chill until cool, about 1 hour. (Or overnight; this soup can be make one day in advance.)
- To serve, divide gazpacho among bowls. Top with cherry tomatoes, chives, and tomato seeds. Drizzle with extra virgin olive oil and season with salt. Serve with bread alongside.
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