Prep
20 min
Serves
3-4
INGREDIENTS
- 6 cups hulled local strawberries roughly chopped
- 1 cup de-seeded, peeled and roughly chopped English cucumber
- 1 roughly chopped shallot
- 1 clove garlic
- 2 tbsp. fresh lime juice
- 2 tbsp. white balsamic
- 1 tsp. olive oil
- 1 ¼ tsp. sea salt
- ¼ tsp. white pepper
Spiked cucumber
- ½ cup diced cucumber ½” thick
- ¼ cup apple cider vinegar
- 1 tbsp. brown sugar
Topping
- 1 cup 35% whipping cream
- 3 large basil leaves
METHOD
- Combine cucumber, sugar and vinegar in a small bowl and refrigerate overnight. (For a faster spike, bring vinegar and sugar to a boil and then incorporate cucumber, allow to sit for 5 minutes then drain).
- Place all gazpacho ingredients in a blender. Blend until smooth then pass through a fine chinois strainer.
- Refrigerate until chilled, approximately 1 hour.
- In a stainless steel bowl with a stainless steel whisk, cream until whipped. Finely slice basil and gently fold into whipped cream.
- In a small serving bowl place a tablespoon of the spiked cucumbers, ladle over gazpacho and top with a dollop of basil whipped cream.
