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

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Preparation info

  • Serves

    8

    • Difficulty

      Complex

Appears in

The Chef Book

The Chef Book

By Chef Magazine

Published 2015

  • About

Ingredients

Gazpacho

  • 1 tbsp plus ½ cup extra-virgin olive oil
  • 2 cloves garlic, crushed but kept whole
  • cups whole grain bread, crusts removed, cut into 1” cubes
  • 2 sprigs thyme
  • 6 cups strawberries, hulled and quartered
  • cups English cucumber, peeled, seeded, and diced
  • cups diced red bell pepper
  • ¾ cup diced green bell pepper
  • 6 tbsp tomato juice
  • 3 tbsp red wine vinegar
  • tsp salt
  • Tabasco sauce

    Method

    Gazpacho

    1. Heat a small sauté pan over medium-high heat.
    2. Coat the bottom with 1 tablespoon of the olive oil and add 1 clove of garlic.
    3. When the garlic begins to sizzle, add the bread cubes. Toss occasionally until the bread begins to color, being careful not to burn.
    4. Add the thyme and continue to toss until the bread is golden brown. Transfer the bread to a large bowl.
    5. Discard the garlic and thyme. Add the strawberries, cucumber, peppers, remaining garlic clove, remaining ½ cup of olive oil, tomato juice, vinegar, and salt to the bowl.
    6. Toss to combine and cover tightly with plastic wrap. Marinate at room temperature for 3-6 hours.
    7. 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.
    8. Taste and season, if necessary, with Tabasco sauce and additional salt and red wine vinegar.

    Croutons

    1. Heat a small sauté pan on medium-high heat.
    2. Coat the bottom with the olive oil and add the garlic.
    3. When the garlic begins to sizzle, add the diced bread. Toss occasionally until the bread begins to color, being careful not to burn.
    4. Add the thyme and continue to toss until the bread is golden brown.
    5. Quickly transfer to a baking sheet lined with paper towels.
    6. Discard the garlic and thyme and season with the salt. Once cool and dry, store in an airtight container lined with paper towels for up to 1 day.

    Strawberry Confit

    1. Preheat the oven to 195°F. Line a rimmed baking sheet with a silicone baking mat.
    2. Toss the halved strawberries in the olive oil to coat them lightly.
    3. Place them cut side down on the silicone mat and dust with the confectioners’ sugar.
    4. Bake for 1½ hours.
    5. Flip the strawberries and bake them for an additional 30 minutes. The strawberries should be deep maroon and tender but still hold their shape.
    6. Cool them on the silicone mat before storing in a flat, airtight container that has been coated with olive oil to keep them hydrated.
    7. The confit can be made 3 days ahead and stored in the refrigerator.