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.
- 6 cups (1.5 L) coarsely chopped localstrawberries
- 1 cup (250 mL) coarsely chopped, seeded and peeled English cucumber
- 1 shallot, chopped
- 1 clove garlic, chopped2 tbsp (30 mL) fresh lime juice2 tbsp (30 mL) white balsamic vinegar1 tsp (5 mL) olive oil1 tsp (5 mL) fine sea salt1/4 tsp (1 mL) white pepper
- 1/4 cup (125 mL) diced (1/2-inch/1 cm)English cucumber
- 1/4 cup (50 mL) apple cider vinegar1 tbsp (15 mL) brown sugar
- 1/2 cup (125 mL) 35% cream
- 3 large 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.
- In a chilled stainless steel bowl, beat cream until soft peaks. Gently stir in 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.
Alternately, spike the cucumbers overnight: in a small bowl combine cucumber, vinegar and sugar; cover and refrigerate overnight; drain.