Gazpacho with Tarragon Crème Fraîche

Name: Gazpacho with Tarragon Crème Fraîche
Yield: serves 4 to 6
Ingredients: 3 tomatoes, cored and coarsely chopped; 1 English cucumber, seeded and coarsely chopped; 1 red bell pepper, cored, seeded, and coarsely chopped; 1 green bell pepper or poblano chile, cored, seeded, and coarsely chopped; 1 onion, preferably Vidalia, coarsely chopped; 1 carrot, chopped; 1 stalk celery, chopped; Juice of 1/2 lemon, plus more if needed; 1 teaspoon Worcestershire sauce; 1/4 teaspoon cayenne pepper; 1 cup tomato juice (optional); 1/2 cup crème fraîche or sour cream; 1/4 cup chopped fresh tarragon; Coarse salt and freshly ground black pepper; 1/4 cup best-quality extra-virgin olive oil

December 9, 2011

Gazpacho is essentially a liquid salad. It’s best prepared at the height of summer, using fresh, local ingredients—I always use Georgia-grown vegetables when I make this gazpacho. The key is to use the proper amount of salt to draw out the moisture and flavor of the vegetables. There is nothing so simple, yet so vitally essential to cooking, as salt. Without salt even the most elaborate dish would be lifeless and dull. I remember staring incredulously as my chef in culinary school would toss what seemed to be handfuls of salt into food. Now I giggle when my students stare at me when I do the same!

Recipe notes

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