Gazpacho with Shishito Cream

By Dani Potts | August 12, 2024

Servings: 4 

INGREDIENTS

For the Gazpacho:

  • 2 pounds ripe Roma tomatoes, halved and cored
  • 1 small (1/2 lb) cucumber, peeled and seeded
  • 1 medium green bell pepper, cored
  • ½  small red onion, peeled
  • 2 small garlic cloves (or 1 large clove), peeled
  • 3 tablespoons olive oil
  • 2 tablespoons sherry vinegar
  • 1 teaspoon fine sea salt
  • ½  teaspoon freshly-cracked black pepper
  • ½  teaspoon ground cumin
  • 1 thick slice of white bread, soaked, crusts removed

For the Shishito cream: 

  • 4 cups shishito peppers
  • 1 cup coconut cream or heavy cream 
  • 1 tablespoon each of lemon juice and zest
  • Salt to taste

INSTRUCTIONS

  1. Make the Gazpacho: Add all ingredients (except the bread) to a blender. Blend until smooth, or to your preferred consistency. A smoother texture is recommended. Taste the mixture and adjust seasoning if needed. Transfer the gazpacho to a container and refrigerate for about 4 hours.
  2. Make the Shishito Cream: Puree the shishito peppers in a blender until smooth. Add the cream and blend until well combined. Stir in the lemon juice, salt, and lemon zest to taste. Strain the mixture if desired.
  3. Serve:Remove the gazpacho from the fridge and top with the shishito cream. Enjoy!

BENEFITS

Gazpacho is a cold, refreshing soup that originated in the southern region of Spain, particularly in Andalusia. Traditionally made with ripe tomatoes, cucumbers, bell peppers, onions, garlic, and stale bread, it was a staple for field workers seeking a cooling, hydrating meal during hot summer days. Nutritionally, gazpacho is rich in vitamins A and C, antioxidants, and fiber, making it a heart-healthy dish that supports digestion and boosts immunity. The olive oil commonly used in gazpacho adds healthy fats that enhance the absorption of fat-soluble vitamins, making this dish as nourishing as it is delicious.