Eleven Madison Park'S Strawberry Gazpacho Recipe

Name: Eleven Madison Park'S Strawberry Gazpacho
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon plus 1/2 cup extra-virgin olive oil; 2 cloves garlic, crushed but kept whole; 1 1/2 cups whole grain bread, crusts removed, cut into 1-inch cubes; 2 sprigs thyme; 6 cups strawberries, hulled and quartered; 2 1/4 cups English cucumbers, peeled, seeded, and diced; 1 1/4 cups diced red bell pepper; 3/4 cup diced green bell pepper; 6 tablespoons tomato juice; 3 tablespoons red wine vinegar; 1 1/2 teaspoons salt; Tabasco sauce; 2 tablespoons extra-virgin olive oil; 2 cloves garlic, crushed but kept whole; 2 cups diced (1/4 inch) whole grain bread, crusts removed; 3 sprigs thyme; 1/2 teaspoon salt

Servings: persons

1 tablespoon plus 1/2 cup extra-virgin olive oil
2 cloves garlic, crushed but kept whole
1 1/2 cups whole grain bread, crusts removed, cut into 1-inch cubes
2 sprigs thyme
6 cups strawberries, hulled and quartered
2 1/4 cups English cucumbers, peeled, seeded, and diced
1 1/4 cups diced red bell pepper
3/4 cup diced green bell pepper
6 tablespoons tomato juice
3 tablespoons red wine vinegar
1 1/2 teaspoons salt
Tabasco sauce
2 tablespoons extra-virgin olive oil
2 cloves garlic, crushed but kept whole
2 cups diced (1/4 inch) whole grain bread, crusts removed
3 sprigs thyme
1/2 teaspoon salt

1
To make the soup: Heat a small saute pan over medium-high heat. Coat the bottom with 1 tablespoon of the olive oil and add 1 clove of garlic. When the garlic begins to sizzle, add the bread cubes. Toss occasionally until the bread begins to color, being careful not to burn. Add the thyme and continue to toss until the bread is golden brown. Transfer the bread to a large bowl. Discard the garlic and thyme.
2
Add the strawberries, cucumber, peppers, remaining garlic clove, remaining 1/2 cup of olive oil, tomato juice, vinegar, and salt to the bowl. Toss to combine and cover tightly with plastic wrap. Marinate at room temperature for 3 to 6 hours. Puree the ingredients and their juices in small batches in a blender on high speed until very smooth. Strain through a chinois and chill in the refrigerator until very cold. Taste and season, if necessary, with Tabasco sauce and additional salt and red wine vinegar.
3
To make the garlic-thyme croutons for garnish: Heat a small saute pan on medium-high heat. Coat the bottom with the olive oil and add the garlic. When the garlic begins to sizzle, add the diced bread. Toss occasionally until the bread begins to color, being careful not to burn. Add the thyme and continue to toss until the bread is golden brown. Quickly transfer to a baking sheet lined with paper towels. Discard the garlic and thyme and season with the salt. Once cool and dry, you may store in an airtight container lined with paper towels for up to 1 day.
4
Serve chilled, garnished with garlic-thyme croutons. Tiny basil leaves and a swirl of olive oil make a nice additional garnish.

248

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 tablespoon plus 1/2 cup extra-virgin olive oil, 2 cloves garlic, crushed but kept whole, 1 1/2 cups whole grain bread, crusts removed, cut into 1-inch cubes, 2 sprigs thyme, and more.

Yes, Eleven Madison Park'S Strawberry Gazpacho falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Eleven Madison Park'S Strawberry Gazpacho

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