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Strawberry Gazpacho
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A wonderful dish.
Recipes and photographs provided courtesy of the California Strawberry Commission. ©2011 California Strawberry Commission. All rights reserved.
Strawberry Gazpacho
1.5 lbs. Fresh California strawberries, stemmed and chopped
2/3 pounds plum tomatoes, chopped
.375 pounds English cucumber, peeled, seeded and chopped
2 1/4 cloves garlic
.75 jalapeño peppers
.375 cups Sherry vinegar
Salt and black pepper as needed.

Jicama Salad
2 cups Jicama, peeled and julienned
.5 bunches chives, cut in 1 1/2-inch length
1.5 tablespoons extra virgin olive oil
.75 tablespoons fresh thyme leaves
Salt and pepper as needed.

.375 pounds fresh goat cheese

Serving size: 6 cups
Prep time: 15 minutes
Cook time: 0

To make Strawberry Gazpacho, in blender, purée strawberries, tomatoes, cucumbers, garlic, jalapeños and vinegar. Season with salt and pepper.

To make Jicama Salad, combine jicama, chives, oil and thyme; season with salt and pepper.

For each serving, to order, mound 1/3 cup Jicama Salad in center of soup plate. Carefully ladle 1 cup Strawberry Gazpacho around salad; top with 1 ounce goat cheese, formed into a ball.
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