Savory Strawberry and Yellow Tomato Gazpacho
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Credit: Marjorie Druker, Cookbook Author, Chef/Owner, New England Soup Factory, Brookline, Mass, and The Modern Rotisserie, Newton, Mass.
The National Culinary Review, May 2014
2 lbs. freshly diced strawberries
1 golden sweet pineapple, finely diced
½ cup fruity extra virgin olive oil, divided
3 garlic cloves, freshly chopped, divided
Freshly ground black pepper
2 large English cucumbers, diced
4 large yellow tomatoes, diced
3 yellow peppers, diced
2 bunches scallions, sliced
2 T. balsamic vinegar
Juice of 2 limes
1 T. ground coriander
2 t. chopped habanero pepper
5 cups V8 tropical fruit juice
6 cups V8 vegetable juice
½ cup plain breadcrumbs
2 T. freshly chopped cilantro
2 T. freshly chopped basil
8 dashes Worcestershire sauce
Fresh lime wedges, avocado slices, fresh cilantro leaves, for garnish
1. In large bowl, combine strawberries, pineapple and ¼ cup extra virgin olive oil. Add a bit of garlic; season with salt and pepper. Add cucumbers, yellow tomatoes, yellow peppers and scallions. Add remaining ¼ cup olive oil,balsamic vinegar and lime juice; season with remaining garlic, ground coriander, habanero pepper, salt and pepper. Stir to evenly combine. Add V8 juices. Stir in breadcrumbs and fresh herbs.
2. Remove 1 quart soup; blend 6-8 seconds. Pour mixture back into gazpacho; season with Worcestershire sauce. Taste; add salt and pepper, if desired.
3. Chill at least 4 hours before serving. Serve in chilled glasses. Garnish with wedge of lime, sliced avocado and cilantro leaves.
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