A chilled soup is perfect for keeping cool in the summer, Jason Parsons has a gazpacho with a secret ingredient!

Chilled summer cherry gazpacho with homemade creme fraiche

Ingredients: 

• 1 cup peeled and seeded English cucumber
• 1 cup seeded red pepper
• 1 cup seeded tomatoes
• ¼ cup red onion
• 2 cups seed cherries
• ¼ cup mixed fresh herbs(parsley, dill, chervil, mint, basil)
• Pinch white pepper and fine salt
• 2 cups 35% cream
• 1/3 cup lemon juice

Method: 

Puree the English cucumber, red pepper, tomatoes, red onion, cherries and fresh herbs. Season with ground white pepper and fine salt to taste. Chill.

In a separate bowl mix the lemon juice and 35% cream. Cover with plastic and chill in the fridge overnight.

Serve the chilled gazpacho in a chilled bowl, Garnish with fresh herbs and place a spoonful of the chilled crème fraiche on top.  Serve immediately.

Courtesy of Jason Parsons
http://www.peller.com/cms/peller/restaurant/chef-jason-parsons.html
@chefparsons