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
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.
Hull the strawberries, place them in a nonreactive bowl and wrap the bowl tightly with plastic wrap. Place the bowl over a double boiler; simmer about 2 hours, until strawberries have given up their liquid and collapsed. Strain the liquid, letting the solids drain for a bit without pressing. Chill and reserve consomme to thin the gazpacho and for other uses. Discard solids.