Strawberry and Tomato Gazpacho by Executive Chef Patrick Campbell

For the Soup:

1 qt native strawberries

4 ea ripe tomatoes (preferably red)

12 ea basil leaf

Sea salt

Black pepper


1 lemon

1 clove garlic germed

2 sprigs thyme

2 sprigs rosemary

Extra virgin olive oil

For the Garnish:  All Optional

Picked herbs and flowers such as bronze fennel, wild sorrel, marigold, basil, Feta cheese, Toasted almonds, Toasted bread crumbs seasoned with sea salt and lemon zest.

To Make the Soup:

1/4 the tomatoes and move them to a lined baking sheet in a single layer. Season liberally with sea salt, black pepper, 1/2 tsp sugar, and drizzle with extra virgin olive oil. Top with thyme and rosemary sprigs that have been left whole so you can remove them later. Place in a pre-heated 300-degree oven and slowly roast for 2-3 hours depending on your oven. They should not have any color on them and should remain in there juice to cool.

While the tomatoes are cooking, top the strawberries and wash them. Then season the strawberries liberally with sea salt, pepper, and extra virgin olive oil. Toss with the garlic clove that has had the germ removed (the little green stem in the middle) and basil leaves. Place everything into a baking dish, cover with foil, and roast for 45 minutes-until the strawberries are soft and have released their juice. 

Mix the berries with the tomatoes and taste for seasoning. Puree in a high-powered blender until completely smooth, blending in 3 tbsp of extra virgin olive oil and some finely grated lemon zest. Strain if you want a smoother more refined texture. Chill it well and serve with your choice of garnishes. A tip is to make the soup a day before you want to eat it to let the flavors mingle.

(Copyright (c) 2015 Sunbeam Television. All Rights Reserved. This material may not be published, broadcast, rewritten, or redistributed.)

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