Califonia Bountiful
Home | Contact Us

Recipe

Side Dish






Strawberry gazpacho

This cool gazpacho from the kitchen of John Ledbetter combines savory and sweet flavors for a seasonal treat.

Chef John Ledbetter

Loading video player...

Print Recipe

To print this recipe, choose a print size:

3x5
4x6
8.5x11

Ingredients

2 lb. strawberries, hulled and lightly crushed
1/2 cup chopped onion
1 (5-oz.) English cucumber, peeled, seeded and cut into 1/2-inch-thick slices
1/2 clove garlic, crushed
1/2 cup fresh tarragon leaves
1/4 cup balsamic vinegar
1/2 cup extra virgin olive oil
Coarse salt and freshly ground pepper, to taste
Options for garnish: croutons, strawberries, microgreens and lightly toasted almonds

Instructions

In a large bowl, mix together strawberries, onion, cucumber, garlic, tarragon, vinegar and olive oil; season with salt and pepper. Using your hands, gently blend mixture. Cover with plastic wrap and transfer to refrigerator. Let chill overnight.

Transfer strawberry mixture to the jar of a blender; blend until smooth. Season with salt and pepper. Strain gazpacho through a fine sieve set over another large bowl. Refrigerate until chilled.

Serve with garnish of your choice and finish with an extra drizzle or two of aged balsamic vinegar.

Serves 4

 



Follow us on: Facebook Twitter YouTube Pinterest Pinterest