s STRAWBERRY GAZPACHO *****
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s STRAWBERRY GAZPACHO *****
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Ingredients
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Instructions *** 7-9-20 wonderful *** By: Chef Peter McCarthy chef peter mccarthy strawberry gazpacho MARGOUILLAT PHOTO/SHUTTERSTOCK Get your serving of summer fruits with this fast and fool-proof strawberry gazpacho. Chef Peter McCarthy subs in the juicy berry for the base, blended with orange juice, lime and honey—and a little oomph from Tabasco. Serve it chilled and unadorned, or dress up your bowl (a la EVOO) with a fresh garnish of cucumber, red onion, strawberries, cilantro and toasted almonds for texture. INGREDIENTS For the gazpacho: 1 quart strawberries, hulled and quartered 1/2 cup orange juice 1/3 cup water 2 tablespoons extra virgin olive oil 3 teaspoons lime juice 2 teaspoons honey 2 teaspoons rice vinegar 2 dashes Tabasco 3/4 teaspoon kosher salt 1/2 teaspoon fresh ground black pepper For the garnish (optional): toasted almonds cucumber, diced strawberries, diced red onion, diced cilantro, chopped extra virgin olive oil DIRECTIONS For the gazpacho: Puree all the gazpacho ingredients in a blender, food processor or with an immersion blender. Serve the soup immediately or chill. For the garnish: In a separate bowl, combine the garnish ingredients to taste. Add a spoonful of garnish to the center of each bowl and serve with a drizzle of olive oil. This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.  |
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