Strawberry Gazpacho with Basil, Black Pepper, Olive Oil and Guanciale

Name: Strawberry Gazpacho with Basil, Black Pepper, Olive Oil and Guanciale
Yield: Serves 8
Ingredients: ¼ pound guanciale, thinly sliced; Extra-virgin olive oil; Fleur de sel; Basil (bush, opal, and flowering varieties); 1½ tsp extra-virgin olive oil, plus more for storing; 1 tbsp confectioners’ sugar; ½ tsp salt; 16 small strawberries, hulled and halved lengthwise; 2 cups diced (¼”) whole grain bread, crusts removed; 3 sprigs thyme; Tabasco sauce; 2 tbsp extra-virgin olive oil; 3 tbsp red wine vinegar; 1½ tsp salt; 1¼ cups diced red bell pepper; 2¼ cups English cucumber, peeled, seeded, and diced; 6 tbsp tomato juice; ¾ cup diced green bell pepper; 1½ cups whole grain bread, crusts removed, cut into 1” cubes; 2 cloves garlic, crushed but kept whole; 6 cups strawberries, hulled and quartered; 2 sprigs thyme; 1 tbsp plus ½ cup extra-virgin olive oil

Preparation info

Serves
8

Difficulty
Complex

Appears in

The Chef Book

By Chef Magazine

Published 2015

About

Ingredients

Gazpacho

1 tbsp plus ½ cup extra-virgin olive oil
2 cloves

Soup
Vegan
Spicy

Method

Gazpacho

Heat a small sauté pan over medium-high heat.
Coat the bottom with 1 tablespoon of the olive oil and add 1 clove