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