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Food 52’s Healthiest: Eleven Madison Park’s Strawberry Gazpacho


Every Tuesday, we scan Food52′s delectable menu of recipes for the healthiest picks they’ve got—bringing you seasonal, scrumptious fare that’s really good for you.
(Photo Credit: James Ransom for Food52.com)

 

Every Tuesday, we scan Food52′s delectable menu of recipes for the healthiest picks they’ve got—bringing you seasonal, scrumptious fare that’s really good for you.

What says summer better than a fresh, chilled soup, chock full of greenmarket produce? And this recipe, adapted from a dish on one of the city’s best menus, is packed with healthy antioxidant-rich fruits and vegetables.

Eleven Madison Park’s Strawberry Gazpacho
Serves 4 to 6

(Photo Credit: James Ransom for Food52.com)

1/2 tablespoon plus 1/2 cup extra-virgin olive oil
2 cloves garlic, crushed but kept whole
1 1/2 cup whole grain bread, crusts removed, cut into 1-inch cubes
2 sprigs thyme
6 cups strawberries, hulled and quartered
2 1/4 cups English cucumbers, peeled, seeded, and diced
1 1/4 cup diced red bell pepper
3/4 cups diced green bell pepper
6 tablespoons tomato juice
3 tablespoons red wine vinegar
1 1/2 teaspoon salt
Tabasco sauce
2 tablespoons extra-virgin olive oil
2 cloves garlic, crushed but kept whole
2 cups diced (1/4 inch) whole grain bread, crusts removed
3 sprigs thyme
1/2 teaspoon salt

1. Heat a small saute pan over medium-high heat. Coat the bottom with 1 tablespoon of the olive oil and add 1 clove of garlic. When the garlic begins to sizzle, add the bread cubes. Toss occasionally until the bread begins to color, being careful not to burn. Add the thyme and continue to toss until the bread is golden brown. Transfer the bread to a large bowl. Discard the garlic and thyme.

2. Add the strawberries, cucumber, peppers, remaining garlic clove, remaining 1/2 cup of olive oil, tomato juice, vinegar, and salt to the bowl. Toss to combine and cover tightly with plastic wrap. Marinate at room temperature for 3 to 6 hours. Puree the ingredients and their juices in small batches in a blender on thigh speed until very smooth. Strain through a chinois and chill in the refrigerator until very cold. Taste and season, if necessary, with Tabasco sauce and additional salt and red wine vinegar.

3. Heat a small saute pan on medium-high heat. Coat the bottom with the olive oil and add the garlic. When the garlic begins to sizzle, add the diced bread. Toss occasionally until the bread begins to color, being careful not to burn. Add the thyme and continue to toss until the bread is golden brown. Quickly transfer to a baking sheet lined with paper towels. Discard the garlic and thyme and season with the salt. Once cool and dry, store in an airtight container line with paper towels for up to 1 day.

More healthy recipes from Food52.com:

Strawberry Salad
Suspiciously Delicious Cabbage

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