A seasonal spin on a refreshing classic. This modern approach to the famous Gazpacho is sure to leave your guests in awe and should be a future summer staple. - Chef Devan Rajkumar.
- Prep: 20 min
- Refrigeration: 1 h
- 6 cups (1.5 L) coarsely chopped local strawberries
- 1 cup (250 mL) coarsely chopped, seeded and peeled English cucumber
- 1 minced shallot
- 1 minced clove garlic
- 2 tbsp (30 mL) lime juice freshly squeezed
- 2 tbsp (30 mL) white balsamic vinegar
- 1 tsp (5 mL) olive oil
- 1 tsp (5 mL) fine sea salt
- 1/4 tsp (1 mL) white pepper
- Spiked Cucumber
- 1/2 cup (125 mL) diced (1/2-inch/1 cm) English cucumber
- 1/4 cup (60 mL) apple cider vinegar
- 1 tbsp (15 mL) brown sugar
- Fresh Whipped Basil Cream
- 1/2 cup (125 mL) 35 % cream
- 3 large fresh basil leaves chopped
In a blender, in batches, puree strawberries, cucumber, shallot, garlic, lime juice, vinegar, oil, salt, and pepper until smooth. Strain through a fine sieve into a large measuring cup; discard the pulp. Cover and refrigerate until chilled, about 1 hour.
In a small saucepan, bring vinegar and sugar to a boil; remove from heat and add cucumber. Let sit 5 minutes; drain and cover and refrigerate until ready to use.
Fresh Whipped Basil Cream:
In a chilled stainless steel bowl, beat cream until soft peaks. Gently stir in fresh basil.
In a small serving bowl, place a tablespoon (15 mL) of the spiked cucumbers, ladle over gazpacho and top with a dollop of Basil Whipped Cream.
Chef’s Tip: Alternately, spike the cucumbers overnight: in a small bowl combine cucumber, vinegar and sugar; cover and refrigerate overnight; drain.
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Top 5 Nutrients
|Calcium:||4 % / 48 mg|
|Vitamin C:||155 %|
|Vitamin A:||8 %|