Love Gazpacho? Then try this non-traditional version of the classic cold soup made with strawberries instead of tomatoes. The elegant recipe is perfect for a summer soiree!
This Strawberry Gazpacho is the creation of Chef Daniel Humm who has been called one of the best New York City chefs. If you have never had gazpacho before, it is a cold soup that is usually made with vegetables, but this recipe utilizes fresh strawberries. This dish provides an interesting blend of both sweet and savory flavors. Next time you see strawberries on sale, I suggest you pick up some and give this gazpacho a try.
What is the history of Gazpacho?
Gazpacho hails for a region of Spain called Andalusia. When the soup was first created it was made using a combination of olive oil, vinegar, garlic, stale bread and whatever vegetables happen to be around. The tomato based variety become the most common. No one knows where the name “Gazpacho” comes from. Some say it has Greek origins, while other says it has Arabic origins. I love the mystery surrounding the name and it just makes it more interesting in my opinion.
Eleven Madison Park’s Strawberry Gazpacho
Ingredients this copycat restaurant recipe of Gazpacho Soup (with a twist)
How to make the toast for this crazy delicious Gazpacho soup:
2 slices country white bread
1 tbs. extra-virgin olive oil
1 clove garlic, crushed
1 sprig thyme
Before I made this gazpacho myself, I had no idea you actually put bread into the blend WITH the soup. I totally assumed that the bread used in the gazpacho was just a side piece. But now that I know that the bread is an integral part of the gazpacho I understand how it gets the depth of flavor that it does.
Can I still make this gazpacho recipe if I am on a low carb, Atkins or Keto diet?
Yes! You can certainly still make this delicious Gazpacho soup recipe even if you are on one of the diets that restricts carbs. I don’t think you will lost much of the flavor of the cold soup. I just think it is the heartiness of this that won’t be as much. But honestly, with bread and all this soup tastes like a meal itself. I made it for my husband and I and poured us a big bowl of the soup. I’m not kidding when I say you could make am meal of this. If you are entertaining or are on a stricter diet, then yes, you could make it and have smaller portions or just omit the bread used in the gazpacho recipe and you won’t really sacrifice the flavor.
Ingredients for the Gazpacho soup
1 1/2 lbs. strawberries, plus 8 pieces for garnish
1 red bell pepper, seeded
1/2 green bell pepper, seeded
2 cucumbers, peeled and seeded
1 clove garlic
3 oz. tomato juice
3 tbs. red-wine vinegar
2 tbs. extra-virgin olive oil
Sea salt to taste
Tabasco to taste
A couple of notes on this. If you only have green peppers that’s fine. In fact, it what I usually use when I make the recipe. Also, make sure to use a garlic piece that you actually peel yourself. Don’t skimp out and buy the peeled, already-in-the-jar kind, k? You are only using one clove of garlic in this soup and you want to it to be subtle but still come through.
Garnish of the Gazpacho soup
1 tbs. extra-virgin olive oil
Black pepper to taste
4 basil leaves
How to make the toast that you will use in this gazpacho soup:
In a small pan over medium-low heat, toast the bread in the olive oil with the crushed garlic and thyme until golden brown. Reserve.
Here’s the process of making this soup
– Hull the strawberries by inserting a straw at the bottom of the berry and pushing it through the cap. This is probably the most time you will spend making this soup. Of course, if you want to skip this and just slice the strawberries that is fine. Just note that you will need to somehow but out the middle white part of the berries for the gazpacho soup.
- Dice the berries, peppers, cucumbers, and garlic, and combine with tomato juice, vinegar, and olive oil. Let marinate for 3 hours at room temperature.
- Combine all ingredients, including the toasted bread, in a blender, and blend until smooth.
- Strain through chinois (optional). Season with salt and Tabasco.
- Finish with olive oil, black pepper, and basil.
Source: New York Magazine, Chef Daniel Humm