Strawberry gazpacho with basil whipped cream
Prep
20 min
Serves
3-4
Chef, Devan Rajkumar introduces a sweet fruity twist to the classic tomato gazpacho.
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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
Instructions
- 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.