Check out Chef David Kinch’s Strawberry Gazpacho recipe!
- 2½ lb strawberries, greens removed
- 8 oz white onions, thinly sliced
- 8 oz red bell peppers, seeded and thinly sliced
- 10 oz cucumbers, peeled, seeded and thinly sliced
- 1 clove of garlic, peeled, thinly sliced
- ¼ cup fresh tarragon leaves
- ½ cup extra virgin olive oil
- 100 ml balsamic vinegar
- Strawberry consommé*
- Fine sea salt
- Make the strawberry consommé (see recipe below).
- Place the other ingredients in a bowl; add extra virgin olive oil and balsamic vinegar. Allow to marinate for 1 to 2 days. Purée in a blender, then strain.
- Adjust the thickness by thinning the purée down with strawberry consommé. Season to taste with fine sea salt.
Before you question strawberries in a savory soup, remember that tomatoes are a fruit as well. This soup is a hit at Chef Kinch’s Manresa restaurant. Find out why. Fresh-from-the-garden or local-farm produce will make this chilled soup shine.
Hull several pounds of ripe strawberries and place in a bowl. Wrap the bowl tightly in plastic wrap and place the bowl over a double boiler. Simmer until the strawberries have given up their liquid. Strain the consommé, letting it drain for a bit without pressing, and chill. This is the liquid that you use to thin down the gazpacho.