south american - strawberry gazpacho
(1 rating)
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This delicious soup is cool and refreshing, perfect for those warm summer night. Please note: The recipe requires it to chill in the fridge overnight. The next day the ingredients are pureed and put back into the fridge to chill until serving. The chilling times are not noted in the prep time. Taken from site: PBS.org Recipe courtesy of Check Please! Bay Area Posted here for play in Culinary Quest.
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(1 rating)
yield
6 serving(s)
prep time
40 Min
method
No-Cook or Other
Ingredients For south american - strawberry gazpacho
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1 lbplus 4 ounces, strawberries hulled and lightly crushed
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4 ozwhite onions thinly sliced
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4 ozred bell peppers thinly sliced
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5 ozcucumber peeled, seeded, thinly sliced
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1/2 clovegarlic crushed
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1/4 ctarragon leaves
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1/4 cbalsamic vinegar
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1/4 cextra-virgin olive oil
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salt and pepper to taste
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ganishes:
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strawberries hulled and finely diced
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chives finely minced
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red bell pepper finely diced
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english cucumber peeled, seeded, and finely diced
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1 - 2 Tbspalmond oil
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whole fresh chervil sprigs
How To Make south american - strawberry gazpacho
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1Place the first eight ingredients in a bowl, mix well, cover with plastic wrap, and refrigerate overnight.
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2The next day, puree the ingredients in a blender and season with salt and pepper to taste. If the mixture is too thick you can thin with water.
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3Allow to thoroughly chill again before ladling into soup plates or bowls.
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4To garnish, gently toss all the diced or minced vegetables and fruit with almond oil.
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5Mound in the center of the soup plate and top with some chervil sprigs.
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