RECIPE / strawberry gazpacho with basil

Chef Daniel Humm of Eleven Madison Park created a buzz at the sub-zero showroom in May with this refreshing and delicious recipe for gazpacho:
4 med strawberries
4 oz olive oil
2 oz country bread
Sprig of thyme
1 clove garlic
1 red bell pepper, seeded and diced
1/2 green bell pepper, seeded and diced
2 cucumbers, peeled, seeded and diced
1 clove garlic
1 1/2 pounds of strawberries, plus 4 med strawberries
3 oz tomato juice
1 1/2 oz red wine vinegar
Hot sauce
crouton garnish:
1 slice country bread, diced in 1/4” cubes
1 TB olive oil
1 sprig of thyme
1 clove garlic
to finish:
Extra virgin olive oil
Black pepper
4 basil leaves
1. Make ahead for garnish: cut 4 strawberries into quarters, place on parchment. Let dry in 195º oven for about 2 hours.
2. Toast the country bread in a pan with 1 oz of the olive oil, thyme, and garlic until golden brown.
3. Dice the rest of the ingredients, combine with tomato juice, vinegar and rest of olive oil. Marinate for 2 to 3 hours at room temperature.
4. Put everything in blender and puree until smooth. Strain through a china cup.
5. Season with a couple drops of hot sauce.
6. To make croutons for garnish: Toast bread with olive oil, thyme and crushed garlic in sauté pan. Season with salt.
7. To create dish: ladle the soup in a cold bowl. Garnish with croutons, 4 diced fresh strawberries and the dried strawberries. Finish with basil, drizzle with olive oil and crushed black pepper.

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