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The National Culinary Review, April 2013
6 lbs. fresh California strawberries, stemmed, chopped
2¼ lbs. plum tomatoes, chopped
1½ lbs. English cucumbers, peeled, seeded, chopped
9 garlic cloves
3 jalapeño peppers
1½ cups sherry vinegar
Salt and black pepper, to taste
8 cups jicama, peeled, julienned
2 bunches chives, cut in 1½-inch lengths
6 T. extra virgin olive oil
3 T. fresh thyme leaves
1½ lbs. fresh goat cheese
Method: In blender, puree strawberries, tomato, cucumber, garlic, jalapeños and vinegar; season with salt and pepper. Combine jicama, chives, olive oil and thyme; season with salt and pepper. Per serving: Mound ¹/³ cup jicama salad in center of soup plate. Ladle 1 cup strawberry gazpacho around salad. Top with 1 oz. goat cheese, formed into ball.
Soup, The National Culinary Review
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