Tuesday, August 7, 2007

Strawberry Gazpacho - yes, really

March, '08: I'm updating this recipe with a new photo. But it's timely, since strawberries are just in season where we live.
I know. You're going to think I'm nuts. Strawberry Gazpacho? What more unlikely combination could there be? Savory tomatoes with sweet, juicy strawberries? Well, trust me on this one. It was served to me at one of the cooking classes I attended in Coto de Caza. And Tarla Fallgatter, the instructor, said we'd really like it. And like it we did. I liked it so much I made a batch the next day. And another batch a week after that. And the week after that.

It makes a lovely little respite on a hot summer night. It's quite refreshing. It could be served in plastic cups, even, for people to enjoy before an outdoor meal. Or you could make it a sit-down course, but I like the appetizer idea better. It's not difficult, although you will likely need to go shopping first - it's not like you're going to have all the ingredients on hand. But it's worth doing so. And this is very low calorie too. Surprising - once you try this, you'll be surprised too, as it's very rich tasting.

Strawberry Gazpacho
Recipe: Tarla Falgatter
Serving Size : 6
1 quart strawberries -- lightly crushed
1/2 cup white onions -- thinly sliced
1/2 cup red bell pepper -- chopped
3/4 cup hothouse cucumber -- peeled, seeded, thinly sliced
1/2 whole garlic clove -- crushed
1/4 cup fresh tarragon
1/4 cup balsamic vinegar
1/4 cup olive oil salt and pepper to taste
1/2 cup strawberries -- hulled and finely diced
3 tablespoons chives
1/4 cup red bell pepper -- minced
1/4 cup hothouse cucumber -- peeled, seeded, finely diced
6 sprigs chervil -- optional
1. Combine all the soup ingredients except salt and pepper in a plastic or non-reactive bowl (or plastic bag), cover and chill overnight. Place the ingredients in a blender and puree, adding cold water(about 1/4 cup to 1/2 cup, no more) to thin it to a light soup consistency. Season to taste with salt and pepper and chill. Chill the soup bowls, if possible.
2. Mix together the garnish ingredients in a non-reactive bowl. Pour each portion of soup into a small bowl and add the garnish to the center, trying to mound it in the center.
Serving Ideas : If you're serving this on a warm day, chill the soup ahead, in a bowl that will nest into another bowl that you fill with ice. Then set out the soup on the ice and put the garnish bowl next to it with a ladle and soup bowls and let people help themselves. Be prepared for people to take seconds.
NOTES : There are layers of flavors in this soup - you can't quite pick it out, but it just mellows in your mouth. The riper the strawberries the better. If you use mostly unripe ones the flavors just don't come through. The overnight marinating is important so don't skip this step.

Per Serving : 133 Calories; 10g Fat (60.1% calories from fat); 2g Protein; 12g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 4mg Sodium. Exchanges: 1/2 Vegetable; 1/2 Fruit; 2 Fat.
To view a printable recipe, click on title at top.

1 comment:

Anonymous said...

This is what I am going to take to the Hollywood Bowl on August 18th!
Linda from Carlsbad