Eleven Madison Park's Strawberry Gazpacho

By littlefish

Ingredients

• FOR THE TOAST:
• 2 slices country white bread
• 1 tbs. extra-virgin olive oil
• 1 clove garlic, crushed
• 1 sprig thyme
• FOR THE GAZPACHO:
• 1 1/2 lbs. strawberries, plus 8 pieces for garnish
• 1 red bell pepper, seeded
• 1/2 green bell pepper, seeded
• 2 cucumbers, peeled and seeded
• 1 clove garlic
• 3 oz. tomato juice
• 3 tbs. red-wine vinegar
• 2 tbs. extra-virgin olive oil
• Sea salt to taste
• Tabasco to taste
• GARNISH:
• 1 tbs. extra-virgin olive oil
• Black pepper to taste
• 4 basil leaves

Preparation

Step 1

FOR THE TOAST:
In a small pan over medium-low heat, toast the bread in the olive oil with the crushed garlic and thyme until golden brown. Reserve.

FOR THE GAZPACHO:
Hull the strawberries by inserting a straw at the bottom of the berry and pushing it through the cap.

Dice the berries, peppers, cucumbers, and garlic, and combine with tomato juice, vinegar, and olive oil. Let marinate for 3 hours at room temperature.

Combine all ingredients, including the toasted bread, in a blender, and blend until smooth.

Strain through chinois (optional). Season with salt and Tabasco.

Finish with olive oil, black pepper, and basil.