Jun 17, 2020

Strawberry-Rhubarb Gazpacho

1/2 cup plus 1 tbsp Extra-Virgin Olive Oil
2 Cloves Garlic, crushed but kept whole
6 cups Strawberries, hulled and quartered
1 cup Rhubarb
1/4 cup Crème Fraiche
2 1/4 cups English Cucumbers, peeled, seeded, and diced
1 1/4 cups Red Bell Pepper, diced
3/4 cup Green Bell Pepper, diced
6 tbsp Tomato Juice
3 tbsp Red Wine Vinegar
1 1/2 tsp Salt
Tabasco Sauce
3 sprigs Thyme
1/2 tsp Salt

Add the strawberries, cucumber, peppers, garlic cloves, 1/2 cup of olive oil, tomato juice, vinegar, rhubarb, and 1 1/2 tsp salt to the bowl. Toss to combine and cover tightly with plastic wrap. Marinate at room temperature for 3-6 hours. Puree the ingredients and their juices in small batches in a blender on high speed until very smooth. Strain through a chinois and chill in the refrigerator until very cold. Taste and season, if necessary, with Tabasco sauce and additional salt and red wine vinegar.

Serve chilled, garnished with diced strawberries, cucumbers, and shaved rhubarb. Tiny basil leaves, cilantro, crème fraiche, and a swirl of olive oil make a nice additional garnish.

No comments:

Post a Comment