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

Name: Strawberry-Lime Gazpacho with Spiked Cucumber & Fresh Whipped Basil Cream
Yield: 6 servings
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

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.

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

READY FOR REWARDS?

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.