STRAWBERRY-LIME GAZPACHO WITH SPIKED CUCUMBER & FRESH WHIPPED BASIL CREAM

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STRAWBERRY-LIME GAZPACHO WITH SPIKED CUCUMBER & FRESH WHIPPED BASIL CREAM


Prep Time: 20 min / Yield 4

Gazpacho:
6 cups (1.5 L) coarsely chopped local strawberries
1 cup (250 mL) coarsely chopped, seeded and peeled English cucumber
1 shallot, chopped
1 clove garlic, chopped
2 tbsp (30 mL) fresh lime juice
2 tbsp (30 mL) white balsamic vinegar
1 tsp (5 mL) olive oil
1 tsp (5 mL) fine sea salt
¼ tsp (1 mL) white pepper

Spiked Cucumber:
½ cup (125 mL) diced (1/2-inch/1 cm) English cucumber
¼ cup (50 mL) apple cider vinegar
1 tbsp (15 mL) brown sugar

Topping:
½ cup (125 mL) 35% whipping cream
3 large basil leaves, chopped

1. Gazpacho: In a blender, in batches, puree strawberries, cucumber, shallot, garlic, lime juice, vinegar, oil, salt, and pepper until smooth. Strain through a fine sieve into a large measuring cup; discard the pulp. Cover and refrigerate until chilled, about 1 hour.

2. Spiked Cucumber: In a small saucepan, bring vinegar and sugar to a boil; remove from heat and add cucumber. Let sit 5 minutes; drain and cover and refrigerate until ready to use.

3. Topping: In a chilled stainless steel bowl, beat cream until soft peaks. Gently stir in basil.

4. In a small serving bowl, place a tablespoon (15 mL) of the spiked cucumbers, ladle over gazpacho and top with a dollop of basil whipped cream.

Chef’s Tip: Alternately, spike the cucumbers overnight: in a small bowl combine cucumber, vinegar and sugar; cover and refrigerate overnight; drain.