- 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
- 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
- ½ cup (125 mL) 35% whipping cream
- 3 large basil leaves, chopped
- 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 one hour.
- Spiked Cucumber: In a small saucepan, bring vinegar and sugar to a boil; remove from heat and add cucumber. Let sit five minutes; drain and cover and refrigerate until ready to use.
- Topping: In a chilled stainless steel bowl, beat cream until soft peaks. Gently stir in basil.
- 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.
Recipe courtesy Dairy Farmers of Canada