Strawberry-Lime Gazpacho with Spiked Cucumber & Fresh Whipped Basil Cream

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
Yields 6 servings
strawberry lime gazpacho with spiked cucumber fresh whipped basil cream

Ingredients

  • Gazpacho
  • 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

Preparation

Gazpacho:

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.

Spiked Cucumber:

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.

Tips

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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Nutrition

Nutritional Information

per serving
Energy: 144 Calories
Protein: 2 g
Carbohydrate: 16 g
Fat: 9 g
Fibre: 3.4 g
Sodium: 400 mg

Top 5 Nutrients

 
(% DV*)
Calcium: 4 % / 48 mg
Vitamin C: 155 %
Folate: 20 %
Magnesium: 11 %
Vitamin A: 8 %