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Hi ,
Happy Friday! I hope you have some great things planned for the weekend.
Today, I have a fabulous 5-star soup recipe from Eleven Madison Park in New York City. This Strawberry Gazpacho is the creation of Chef Daniel Humm who has been called the best New York City chefs. If you have never had gazpacho before, it is a cold soup that is usually made with vegetables, but this recipe utilizes fresh strawberries. This dish provides an interesting blend of both sweet and savory flavors. Next time you see strawberries on sale, I suggest you pick up some and give this gazpacho a try.
New 5 Star Secret Recipe

Eleven Madison Park’s Strawberry Gazpacho
2 slices country white bread
1 tbs. extra-virgin olive oil
1 clove garlic, crushed
1 sprig thyme
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
1 tbs. extra-virgin olive oil
Black pepper to taste
4 basil leaves
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.
Hull the strawberries by inserting a straw at the bottom of the berry and pushing it through the cap.
Dice the berries, peppers, cucumbers, and garlic, and combine with tomato juice, vinegar, and olive oil. Let marinate for 3 hours at room temperature.
Combine all ingredients, including the toasted bread, in a blender, and blend until smooth.
Strain through chinois (optional). Season with salt and Tabasco.
Finish with olive oil, black pepper, and basil.
Serves 4-6
Source: New York Magazone, Chef Daniel Humm

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