I finally made it to Battleview Orchards yesterday to do some strawberry picking.
A few days ago, I came across a recipe on the New York Magazine website for a strawberry gazpacho created by Chef Daniel Humm. With these oh-so-sweet beauties on hand, it was the opportune time to make it. Here’s the recipe:
FOR THE TOAST:
2 slices country white bread
1 tbs. extra-virgin olive oil
1 clove garlic, crushed
1 sprig thyme
FOR THE GAZPACHO:
1 1/2 lbs. strawberries, plus 8 pieces for garnish
1 red bell pepper, seeded
1/2 green bell pepper, seeded
2 cucumbers, peeled and seeded
1 clove garlic
3 oz. tomato juice
3 tbs. red-wine vinegar
2 tbs. extra-virgin olive oil
Sea salt to taste
Tabasco to taste
GARNISH:
1 tbs. extra-virgin olive oil
Black pepper to taste
4 basil leaves
FOR THE TOAST: In a small pan over medium-low heat, toast the bread in the olive oil with the crushed garlic and thyme until golden brown. Reserve.
FOR THE GAZPACHO: (1) Hull the strawberries by inserting a straw at the bottom of the berry and (2) pushing it through the cap. (3) Dice the berries, peppers, cucumbers, and garlic, and combine with tomato juice, vinegar, and olive oil. Let marinate for 3 hours at room temperature. Combine all ingredients, including the toasted bread, in a blender, and blend until smooth. Strain through chinois (optional). Season with salt and Tabasco. Finish with olive oil, black pepper, and basil.
Serves 4 to 6.
So easy to put together, this gazpacho was a balanced blend of tart and sweet with a nice little kick. Humm-Yum!
