Chef Sean Thompson’s Summer Gazpacho with Tequila Lime Sour Cream

Summer Gazpacho with Tequila Lime Sour Cream


  • 5 Ripe Tomatoes,
  • ½ Vidalia Sweet Onion
  • ¼ Red onion
  • 2 Cucumbers, peeled
  • 6 Garlic cloves
  • 1 Shallot
  • ½ Jalapeno, de-seeded
  • ½ Cup fresh cilantro
  • 1/3 Cup fresh parsley
  • 1 Tbsp fresh thyme
  • 1 cup Stewed tomatoes
  • 1 cup Tomato juice
  • 1/8 cup sherry vinegar
  • 1/3 cup Olive Oil, Extra Virgin
  • 2 Tbsp Worcestershire
  • Salt to taste
  • White Pepper to taste
  • Tabasco to taste

Tequila Lime Sour Cream Ingredients

  • 1 cup               sour cream
  • 1 whole           lime, zested and juiced
  • ½ cup              tequila



  1. Take all 5 tomatoes, cut in half, and charr on a gas or charcoal grill, set aside and cool
  2. Once tomatoes are cooled, combine w/ remaining ingredients in the first group and pulse thoroughly w/ an emmersion blender
  3. Strain through a china cap
  4. Check seasoning, store in a refrigerator to keep cool

For the sour cream

  1. Reduce Tequila to 1 Tbsp, set aside
  2. Once cooled, combine tequila w/ sour cream , lime zest and lime juice


For serving, simply ladle 4 ounces of gazpacho into a bowl, garnish w/ a dollop of the tequila sour cream, and fresh cilantro leaves if desired.



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