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It’s summer and ripe, juicy strawberries are in season.  My mom and dad are die hard fans of Chef Daniel Humm who heads up the kitchen at Eleven Madison Park restaurant in New York City.  He is kinda like the James Beard of NYC for all of you foodies out there.  He gave this recipe to New York Magazine and I thought I would share it with you too – kids will love it, and they can even drink this gazpacho recipe dish with a straw!  Now let’s get started…

Strawberry Gazpacho
Serves 4 to 6

FOR THE TOAST:

  • 2 slices country white bread
  • 1 tbs. extra-virgin olive oil
  • 1 clove garlic – crushed
  • 1 sprig thyme

FOR THE GAZPACHO:

  • 1 1/2 lbs. strawberries, plus 8 pieces for garnish
  • 1 red bell pepper – seeded
  • 1/2 green bell pepper – seeded
  • 2 cucumbers peeled and seeded
  • 1 clove garlic
  • 3 oz. tomato juice
  • 3 tbs. red-wine vinegar
  • 2 tbs. extra-virgin olive oil
  • Sea salt to taste
  • Tabasco to taste

 GARNISH:

  • 1 tbs. extra-virgin olive oil
  • Black pepper to taste
  • 4 basil leaves

FOR THE TOAST:
In a small pan over medium-low heat, toast the bread in the olive oil with the crushed garlic and thyme until golden brown. Reserve.

FOR THE GAZPACHO:
(1) Hull the strawberries by inserting a straw at the bottom of the berry and ,(2) pushing it through the cap.

(3) Dice the berries, peppers, cucumbers, and garlic, and combine with tomato juice, vinegar, and olive oil. Let marinate for 3 hours at room temperature.

(4) Combine all ingredients, including the toasted bread, in a blender, and blend until smooth.

(5) Season with salt and Tabasco (for little ones that hate spicy, omit the Tabasco).

(6) Finish with olive oil, black pepper, and basil. 

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