This is quite good. It will also give your blender a workout. You can make this in a food processor, but you will not be able to get it as smooth as you can in a blender.
Crème fraîche is quite easy to make, it just needs to sit for a while to thicken. I’ll include the recipe I use after the gazpacho recipe.
3 1/2 c chopped zucchini
2 c peeled, seeded if necessary, chopped cucumbers
1/3 c chopped onion
4 T white wine vinegar
1/4 c water, or more, to taste
1 t chopped, seeded, fresh hot chile, or 1/8 t ground cayenne
1 t salt
1 t ground coriander, cumin, or sweet paprika
crème fraîche, sour cream, or greek yogurt, for serving
fresh, chopped dill, cilantro, or other herb, for garnish
1. In batches, purée zucchini until smooth. You may have to add some of the water and/or vinegar to help this along. Transfer to a serving bowl as you go. When the zucchini is all puréed, add the cucumbers, onion, any remaining water and vinegar, chile, salt, and coriander, and purée. Transfer to the bowl with the zucchini and stir to blend well. Now, you can serve the gazpacho as is, or chill it some, or you can dump the whole thing back into the blender and whizz for a few minutes to get a really smooth texture before serving or chilling. Up to you. If the gazpacho is too thick for your liking, add more water.
2. Serve with dollops of crème fraîche and garnished with fresh herb.
Heat 1 cup of heavy cream (not ultrapasturized) to barely a simmer. Cool to room temperature. Add 2 T buttermilk or yogurt. Stir to combine well. Transfer to a non-reactive bowl, cover, and let sit at room temperature for 12 hours, until slightly thickened, or up to 24 hours for a more tangy version.