Strawberry-Lime Gazpacho
PREP TIME
20 min.
Serving Size
6 servings
Ingredients
- 1/4 tsp (1 mL) white pepper
- 6 cups (1.5 L) coarsely chopped local strawberries
- 1 cup (250 mL) coarsely chopped, seeded and peeled English cucumber
- 1 shallot
- 1 clove garlic, chopped
- 2 Tbsp (30 mL) fresh lime juice
- 2 Tbsp (30 mL) white balsamic vinegar
- 1 tsp (5 mL) olive oil
- 1 tsp (5 mL) fine sea salt
- 1/4 tsp (1 mL) white pepper
SPIKED CUCUMBER
- 1/2 cup (125 mL) diced (1/2-inch/1 cm) English cucumber
- 1/4 cup (50 mL) apple cider vinegar
- 1 Tbsp (15 mL) brown sugar
TOPPING
- 1/2 (125 mL) whipping cream
- 3 large basil leaves, chopped
Directions
Gazpacho:
| 1. | 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. |
Spiked Cucumber:
| 1. | 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. |
Topping:
| 1. | In a chilled stainless steel bowl, beat cream until soft peaks. Gently stir in basil. |
| 2. | 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. |
Recipe created by Chef Devan Rajkumar
Tips
- Alternately, spike the cucumbers overnight: in a small bowl, combine cucumber, vinegar, and sugar; cover and refrigerate overnight; drain.
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