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Creamy Tomato Gazpacho: A Summer Classic With an Elevated Twist

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When the temperatures rise during the dog days of summer, enjoying a bowl of soup is probably the last thing on your mind. Unless, of course, it’s gazpacho. 

A cold soup bursting with a medley of flavors, this creamy tomato gazpacho recipe is one that is nothing short of divine. Fresh veggies like bell pepper, cucumber, and onion come together with ripe tomatoes in perfect harmony for a delightful bite that’s second to none. 

Cooling, refreshing, and a nice change from summer salads, this wonderful cold soup will quickly become the talk of the table. In each bite, the luscious silky soup will captivate your senses and warm your soul. Loaded with body-nourishing antioxidants, minerals, and vitamins, Chef Joshua Lozano’s creamy tomato gazpacho isn’t just delicious but nutritious as well. 

To elevate this summertime classic, a freshly churned scoop of savory tomato sorbet sits on top of the creamy gazpacho for a unique twist. Refreshing, seductive, and a match made in heaven, the cold sorbet cuts through the silky richness of the soup, perfectly counterbalancing the creaminess with an icy surprise. 

Before you sit down to enjoy this divine treat, we recommend scooping a generous spoonful of our high-quality Royal Ossetra Caviar. This delectable caviar is celebrated all over the world for its nutty, almost creamy buttery flavor, pleasing pop, and rich, bold sea flavors pair beautifully with creamy tomato gazpacho. Just one bite, and we know you’ll be hooked!

At Imperia Caviar, we believe caviar should be a luxury that everyone can enjoy. We deliver top-quality, hand-sorted sturgeon eggs sources from sustainable, eco-friendly farms directly to your doorstep.

Whether you enjoy the delightful salty pearls directly from the tin or prefer to top them on a heavenly bowl of creamy tomato gazpacho, you can count on us to provide you with quality, healthy caviar that’s in a class of its own.  

How To Make Creamy Tomato Gazpacho 

When tomatoes are in season, this beautiful dish is a perfect way to take advantage of summer’s bounty. 

Juicy, sweet, and yet perfectly acidic, some of the best-mixed summer tomatoes include heirloom, Roma, beefsteak, and cherry. While you can use any type of tomato that tickles your fancy, we recommend trying to stick with red tomatoes to prevent the soup from getting muddy. 

Gather the Freshest Produce and How To Pick the Best

Some of the other ingredients that you will need include:

  • White onion - onions are both savory and sweet. White onions, however, are a perfect mix of the two. 
  • Cucumber - juicy cucumber adds another layer of fresh flavor. 
  • Garlic - avoid garlic powder. 
  • Bell pepper - gazpacho wouldn’t be complete without crisp, sweet bell pepper. We typically use red bell pepper, but you can substitute it with green, yellow, or orange bell pepper if you would like.
  • Apple cider vinegar - a splash of vinegar enhances the flavor of the soup to really make it come alive. 
  • Olive oil - extra-virgin olive oil is best. 
  •  Creamy tomato gazpacho is best when made with fresh tomatoes that are perfectly ripe. While it can sometimes be a little challenging to tell a good tomato from a bad one, a ripe tomato should feel firm, like a silken orb of loveliness.

    However, at the same time, it should be soft enough to yield to a gentle press of your thumb. A ripe tomato will also give off a lovely fragrance, while an unripe tomato will have no smell at all. 

    Before we dive into Chef Joshua Lozano’s mouth-watering creamy tomato gazpacho recipe, we want to quickly touch on bread. 

    In traditional gazpacho, white bread is blended into the dish to give the cold soup a little more body. While you can most certainly do that if you please, we find that bread tends to dilute the beautiful flavor from the fresh ingredients.

    Plus, in this recipe, we blend the produce with extra-virgin olive oil, which creates a rich, creamy emulsion with plenty of body — no bread required. 


    Gazpacho Liquid: 

    • 1 kilogram mixed summer tomatoes (heirloom, Roma, beefsteak, cherry)
    • 4 oz bell pepper
    • 1lb cucumber (de-seeded and unpeeled)
    • 5 oz white onion (outer skin peeled and discarded)
    • 4 cloves of garlic
    • 20 grams salt
    • 6 grams of sugar
    • 50 grams apple cider vinegar

    Note: For the mixed summer tomatoes, try to stick with shades of red for color to avoid a muddy appearance. 

    Tomato Sorbet:

    • 8 Roma tomatoes
    • 20 grams salt
    • 2:1 ratio First Cold Pressed Olive Oil to Tomato water by weight.
      • 20oz Extra Virgin Olive Oil (EVOO) to 10oz Tomato water


    Make the Gazpacho Liquid: 

  • Step 1: Start by roughly chopping all the ingredients together before tossing them with vinegar, salt, and sugar.
  • Step 2: Leave the ingredients to sit for 12 hours overnight.
  • Step 3: Blend all of the ingredients until smooth.
  • Step 4: Strain blended mixture through a coffee filter and a fine mesh strainer. 
  • Step 5: Put the liquid in the fridge overnight. 

  • Make the tomato sorbet: 

  • Step 1: Chop and toss the tomatoes with salt.
  • Step 2: Let the tomatoes sit for 12 hours overnight.
  • Step 3: Blend until smooth.
  • Step 4: Strain the blended tomato mixture through a coffee filter and a fine mesh strainer.
  • Step 5: Put the mixture in the fridge overnight. 
  • Step 6: Emulsify the tomato water and EVOO in a blender before transferring to the ice cream machine. Best served right after it’s been churned. 
  • To truly get the most out of delicious creamy tomato gazpacho and tomato sorbet, garnish your serving with a dash of the finest caviar to allow all of the ingredients to shine to the best of their ability.  


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