Tomato Gazpacho with Vanilla Cream

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Executive Chef William Bradley of Addison at The Grand Del Mar created this tomato gazpacho as a tribute to the perfection of summer heirloom tomatoes. “The vanilla cream imparts the richness and exotic taste that I wanted and adds a nice contrast to the soup,” he says. “Your guests may have a hard time identifying the secret ingredient: lemon-flavored Perrier. It adds an effervescent pop that is totally unexpected. This recipe is easy and simple to make, although the flavors are complex. It wows guests every time.”

Tomato Gazpacho with Vanilla Cream
Serves 4

For the gazpacho:
6 large red heirloom tomatoes, chopped
1 cucumber, peeled, seeded and chopped
1 T. tomato paste
3 T. crème fraîche
1 11-oz. bottle of lemon-flavored Perrier
1 T. sugar
1/2 c. extra virgin olive oil
Sea salt to taste 

Combine first six ingredients in a blender. Blend on medium speed for 2 minutes. Continue to blend and slowly stream in oil until mixture is emulsified. Add sea salt to taste.

For the vanilla cream:
1/2 c. heavy cream
Pulp from 2 vanilla pods that have been halved lengthwise and scraped

Whip cream until stiff. Fold in vanilla pulp just until mixed.

To Serve:
Ladle gazpacho into four chilled soup bowls and garnish each with a dollop of vanilla cream.

Chef’s tip: Gazpacho should be made only during the warm summer months to ensure that the tomatoes’ sweetness and acidity levels are at their peak.


William Bradley, Executive Chef/Director
Addison at The Grand Del Mar
5200 Grand Del Mar Way
San Diego, CA 92130

Categories: Food & Drink