"Strawberry Gazpacho"
BASIL, BLACK PEPPER, OLIVE OIL, AND GUANCIALE
This is an edible art! I was tempted to make this dish by the beautiful and colorful picture I've seen on Eleven Madison Park cookbook by Chef Daniel Humm. He was named this year (2012) the most outstanding chef in the USA at the James Beard Foundation awards. Moreover, the Eleven Madison Park restaurant in New York City was ranked number 10 of the world's 50 best restaurants.
This strawberry gazpacho is served cold. It is delicious, healthy, and refreshing. The recipe can be found in Eleven Madison Park cookbook. Here is the step-by-step demonstration of how to make it:
Mise en place: strawberries, english cucumber, red bell pepper, green bell pepper, toasted whole grain bread cubes.
Toss gently to combine and marinate with extra-virgin olive oil, red wine vinegar, tomato juice, and salt. leave at room temperature for 6 hours.
Make Strawberry Confit: choose small strawberries and halved lengthwise. Dust with icing sugar and bake at 90 ํC for 1.30 hours. Then flip them over and bake for additional 30 minutes.
After 2 hours, the strawberries should be deep maroon and tender but still hold their shape.
Make Croutons: cut whole grain bread into 1/4 inches dice. Then toss them with extra-virgin olive oil, garlic, and thyme.
After 6 hours, puree the marinate. Strain through a chinois and chill in the refrigerator until very cold. Season with salt and tabasco sauce.
To serve: Put the cold Gazpacho in the chilled bowls. Season with a single grind of pepper, arrange the strawberry confit, crouton, fleur de sel. Garnish with basil and a slice of guanciale. Finish with olive oil.
