Source: Recipe and photo courtesy of California Strawberry Commission
According to Technomic, restaurants can lure snackers with items that are innovative and healthy. This take on gazpacho fits the bill. Based on fresh strawberries, it’s naturally low in calories and high in vitamin C and it’s presented imaginatively as a snack-size shooter.
1 qt. strawberries, hulled and quartered
2 oz. red heirloom tomato
2 tsp. extra virgin olive oil
1 clove garlic, crushed
1 oz. caramelized onion
1/3 cup (about 1) Persian cucumber, washed and quartered
1/3 cup diced roasted red bell pepper
2 tbsp. tomato juice
1 tsp. red wine vinegar
Salt, to taste
A few drops hot sauce
5 oz. avocado oil
1 oz. fresh chives
1/3 lb. rock shrimp
- Prepare gazpacho: Sear strawberries and tomato on hot plancha, griddle or skillet to char slightly. Cool.
- Heat a small saute pan over medium-high heat. Coat bottom with olive oil; add garlic clove and cook to roasted state; cool and reserve in oil.
- Mince 2 to 3 ounces strawberries; set aside. In heavy-duty blender, puree remaining strawberries, caramelized onion, tomato (and juices), cucumber, roasted red peppers, roasted garlic in oil, tomato juice, vinegar and salt; blend thoroughly until smooth.
- Let stand at room temperature for 3 hours; chill until very cold.
- Meanwhile, prepare Avocado-Chive Oil: Heat oil to 250°. Roughly cut chives; place in blender. Add hot oil; blend until pureed. Strain with fine sieve; cool in ice bath immediately. Season with salt to taste.
- In a perforated pan, place shrimp. Place in smoker; smoke 10 to 12 minutes until almost cooked. Cool immediately and dice shrimp.
- Just before service, add hot sauce to gazpacho. Into clear shot glasses, pour gazpacho. Garnish with shrimp and minced strawberries; drizzle with Avocado-Chive Oil. Serve cold.