Strawberry and Tomato Gazpacho
Cafe ArtScience Executive Chef, Patrick Campbell makes the most out of late tomato and strawberry season by bringing out both fruits’ flavors. He roasts them with herbs and seasoning before cooling and blending them into a chilled soup, which he serves over feta and summer greens. Chef Campbell recommends getting creative with garnishes to use the best of what is available at the time when you’re making your gazpacho — bright herbs, edible flowers and infused oils make the soup beautiful and compliment the fresh strawberry and tomato flavors.
For the Soup:
- 1 qt native strawberries
- 4 ea. ripe tomatoes (preferably red)
- 12 ea. basil leaf
- Sea salt
- Black pepper
- 1 lemon
- 1 clove garlic germed
- 2 sprigs thyme
- 2 sprigs rosemary
- Extra virgin olive oil
For the Garnish: All Optional
- Picked herbs and flowers such as bronze fennel, wild sorrel, marigold, basil,
- Feta cheese
- Toasted almonds
- Toasted bread crumbs seasoned with sea salt and lemon zest
- Quarter the tomatoes and move them to a lined baking sheet in a single layer. Season liberally with sea salt, black pepper, 1/2 tsp. sugar, and drizzle with extra virgin olive oil. Top with thyme and rosemary sprigs that have been left whole so you can remove them later. Place in a pre heated 300-degree oven and slowly roast for 2-3 hours depending on your oven. They should not have any color on them and should remain in there juice to cool.
- While the tomatoes are cooking, top the strawberries and wash them. Then season the strawberries liberally with sea salt, pepper, and extra virgin olive oil. Toss with the garlic clove that has had the germ removed (the little green stem in the middle) and basil leaves. Place everything into a baking dish, cover with foil, and roast for 45 minutes—until the strawberries are soft and have released their juice.
- Mix the berries with the tomatoes and taste for seasoning. Puree in a high-powered blender until completely smooth, blending in 3 tbsp. of extra virgin olive oil and some finely grated lemon zest. Strain if you want a smoother more refined texture. Chill it well and serve with your choice of garnishes. A tip is to make the soup a day before you want to eat it to let the flavors mingle.
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