Gazpacho. To many of us, gazpacho means tomatoes, which is true. But, why should we wait until deep in the middle of summer to enjoy a gazpacho, especially when we have strawberries popping up at the farmers market?
The classic-but-uncommon pairing of strawberries and balsamic is one of my favorite things to eat in late spring. It’s a great balance of sweet and sour. It’s best to use really good balsamic here, preferably one that is aged at least 15 years. Aged balsamic is a little sweeter than regular balsamic. If you’re unable to get aged balsamic, no worries. All you need to do is reduce your balsamic in a sauce pot until it’s syrupy.
I have very fond memories of picking strawberries with my mother. She would take us to a U-pick strawberry patch. I remember, as I picked the strawberries, I would eat them. Then when it came to point of buying them at the counter, my face was covered in red from the strawberries, and my basket was nearly empty. Needless to say, the owners of the U-pick farm were nice enough to give us the strawberries I ate on the house. That day, I learned two things. My love for strawberries, and what a U-pick farm actually is.
Guanciale is an Italian cured meat product from the pork jowl. It’s a must-have classic in carbonara pasta. I like to say guanciale is a cross between pancetta and prosciutto. It’s cured, porky goodness.
Day 1: Strawberry Confit
This is a quick and simple way to preserve springtime strawberries. They deepen in flavor, and add a wonderful depth to the soup. However, you can use this technique and utilize the confit strawberries in other dishes as well. I especially like them in my yogurt in the morning.
Prep Time: 5 to 10 minutes | Cook Time: 2 hours | Preheat Oven: 195F degrees | Special Equipment: Silicone baking mat
Ingredients
- 16 small strawberries, hulled and halved lengthwise
- 1-1/2 teaspoons extra virgin olive oil, plus extra for storing
- 1 tablespoon confectioners sugar
Step by Step
- Preheat the oven to 195F degrees
- Line a medium baking sheet with a silicone baking mat
- Toss the halved strawberries in the olive oil to coat them lightly
- Place them cut side down on the silicone mat and dust with confectioners sugar
- Bake the strawberries for 1-1/2 hours
- Next, flip the strawberries and bake for an additional 30 minutes, or until they are deep maroon and tender, but still hold their shape
- Cool the berries on a silicone mat before storing them in a flat, airtight container that has been coated with olive oil, which helps them to retain hydration
Farm2ChefsTable Tip: The confit strawberries will hold for three days in the refrigerator. However, you can extend the shelf life of these strawberries by placing them in a dehydrator. Set your dehydrator to 130F degrees, and add your tossed strawberries to the dehydrator for up to 8 hours. They will dry out and last for up to three months in a cool, dark pantry.
Day 2: Strawberry Gazpacho
Prep Time: 30 minutes | Cook Time: 5 minutes | Marinate Time: 3 to 6 hours | Chill Time: Overnight
Ingredients
- 1 tablespoon + 1/2 cup extra virgin olive oil
- 2 garlic cloves, crushed but kept whole
- 1-1/2 cups whole grain bread, crusts removed and cut into 1-inch cubes
- 2 thyme sprigs
- 6 cups strawberries, hulled and quartered
- 2-1/4 cups English cucumbers, peeled, seeded and diced
- 1-1/4 cups red bell pepper, diced
- 3/4 cup green bell pepper, diced
- 6 tablespoons tomato juice
- 3 tablespoons red wine vinegar
- 1-1/2 teaspoons salt
- Tabasco sauce
Step by Step
- Heat a small sauté pan over medium-high heat
- Coat the pan with 1 tablespoon of olive oil and add the garlic clove
- When the garlic begins to sizzle, add the bread cubes
- Toss occasionally until the bread begins to color, being careful not to burn it
- Add the thyme and continue to toss until the bread is golden brown
- Transfer the bread to a large bowl, discarding the garlic and thyme
- Add the strawberries, cucumber, peppers, remaining garlic clove, 1/2 cup of olive oil, tomato juice, vinegar and salt to the bowl with the toasted bread and garlic
- 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 fine mesh strainer and refrigerate until very cold
- Taste and season, if necessary, with Tabasco sauce, additional salt and red wine vinegar
Day 3: Make the Olive Oil Croutons, Pick the Basil & Assemble the Soup
Olive Oil Croutons
Prep Time: 5 to 10 minutes | Cook Time: Less than 5 minutes
Ingredients
- 2 tablespoons extra virgin olive oil
- 2 garlic cloves, crushed but kept whole
- 2 cups whole grain bread, crusts removed and diced into 1/4” cubes
- 3 thyme sprigs
- 1/2 teaspoon salt
Step by Step
- Heat a small sauté pan over medium-high heat
- Coat the pan with olive oil and add the garlic cloves
- When the garlic begins to sizzle, add the diced bread
- Toss occasionally until the bread begins to color, being careful not to burn it
- Add the thyme and continue to toss until the bread is golden brown
- Once golden brown, quickly transfer to a baking sheet lined with paper towel
- Discard the garlic and thyme, and season the croutons with salt
- Once cool and dry, store the croutons in an airtight container lined with paper towel for up to 1 day
Assemble the Dish
Ingredients
- 1/4 lb. guanciale, thinly sliced at your favorite Italian deli and kept chilled until serving
- Strawberry gazpacho (recipe above)
- Strawberry confit (recipe above)
- Olive oil croutons (recipe above)
- Green basil
- Purple basil
- Aged balsamic, to taste
- Olive oil, to taste
- Black pepper, to taste
- Flaky sea salt, to taste
Step by Step
- Pick the small basil leaves (reserve the large basil leaves for another use, perhaps Farm2ChefsTable Pesto)
Farm2ChefsTable Tip: You can pick the basil as you are plating, or you can do it ahead of time and store it in an airtight, refrigerated container lined with a paper towel.
- Pour the cold gazpacho into chilled bowls
- Season with a single grind of black pepper
- Arrange the strawberry confit and croutons on the gazpacho
- Season with flaky sea salt
- Garnish with the basil and a slice of guanciale
- Drizzle and drop a little olive oil and balsamic over the gazpacho
- Enjoy with friends and family.
