Updated 7:52 PM EST, Mon, May 17, 2010
Sara pairs up with chef Daniel Humm of Eleven Madison Park to make a refreshing strawberry gazpacho.
Strawberry Gazpacho with Basil and Guanciale
4 oz. Olive Oil
2 oz. Country Bread, large dice
1 Thyme sprig
1 Clove Garlic, peeled and crushed
1 Red bell pepper, seeded
1/2 Green bell pepper, seeded
2 Cucumber, peeled and seeded
1 Clove Garlic
1 1/2 Pounds Strawberries + 8 pieces medium size strawberries for garnish.
3 oz. Tomato Juice
1 1/2 oz. Red wine vinegar
Sea salt, Tabasco
1 Slice Country Bread
1 Tbsp. Olive Oil
1 Thyme Sprig
1 Clove Garlic
1 Tbsp. Extra Virgin olive Oil
12 Slices of Guanciale, sliced very thin
4 Basil Leaves
For garnish, cut 4 strawberries into thin slices and place on parchment paper. Let dry in 195°F oven for about 2 hours.
Toast the country bread in a pan with 1 ounce of olive oil, thyme and garlic until golden brown on both sides. Be sure not to burn. Dice all the remaining ingredients for the gazpacho and combine with toasted country bread, tomato juice, vinegar and olive oil. Let marinate for 2-3 hours at room temperature.
After marinated, blend very well in blender until smooth consistency. Strain through chinois.
Season to taste with sea salt and couple drops of Tabasco
Dice the country bread into π inch by π inch dice. Toast the bread with olive oil, sprig of thyme and crushed garlic clove in sauté pan until golden brown. Season the croutons with salt. Dice the other 4 fresh strawberries into medium size dice.
Ladle the soup in a cold bowl. Garnish with croutons, diced fresh strawberries and the dried strawberry slices. Place slices guanciale over the croutons and finish with basil leaves, a drizzle of olive oil and crushed black pepper.
First Published: May 17, 2010 6:38 PM EST