Strawberries, cilantro, cucumber and thyme are just some of the fresh flavors that make up this gazpacho topped with a jicama salad.
Ingredients
Strawberry Gazpacho:
6 lbs. Fresh California strawberries, stemmed and chopped
2 1/4 pounds plum tomatoes, chopped
1 1/2 pounds English cucumber, peeled, seeded and chopped
9 cloves garlic
3 jalapeño peppers
1 1/2 cups Sherry vinegar
Salt and black pepper as needed.
Jicama Salad:
8 cups Jicama, peeled and julienned
2 bunches chives, cut in 1 1/2-inch length
6 tablespoons extra virgin olive oil
3 tablespoons fresh thyme leaves
Salt and pepper as needed.
1 1/2 pounds fresh goat cheese
Directions
To make Strawberry Gazpacho, in blender, purée strawberries, tomatoes, cucumbers, garlic, jalapeños and vinegar. Season with salt and pepper. yield: 24 cups
To make Jicama Salad, combine jicama, chives, oil and thyme; season with salt and pepper. yield: 8 cups
For each serving, to order, mound 1/3 cup Jicama Salad in center of soup plate. Carefully ladle 1 cup Strawberry Gazpacho around salad; top with 1 ounce goat cheese, formed into a ball.
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