Chef Dylan Giordan from bin on the lake is serving up strawberry gazpacho for June’s Destination Dish. Head to your local farmer’s market for some fresh berries and try this refreshing dish at home!
2 lb Strawberries, white center removed
½ c yellow onion, chopped
½ c red bell pepper, chopped
1 ea cucumber, peeled, seeded and chopped
½ ea garlic clove, sliced
¼ c mint leaves
¼ c tarragon leaves
¼ c balsamic vinegar
½ c Sicilian extra virgin olive oil
Aged balsamic vinegar
Lightly crush the strawberries by hand. In a large mixing bowl, combine berries, onion, bell pepper, cucumber, garlic, herbs, vinegar and oil. Let marinate together overnight. Transfer to a blender and blend until smooth. Add strawberry juice or water to thin out. Return the soup to the refrigerator until service.
Serve in well chilled bowls, garnish with the pistachios, microgreens and drizzle a little aged balsamic vinegar on the soup for a nice presentation. This dish is best in summertime, when strawberries are in season. I source my strawberries from Billy Allstot, who provides me with the best strawberries I have ever tasted.