June 20, 2012

Strawberry Summer Gazpacho

Minimalist farm-to-table recipes created with local fresh produce paired with homemade infused oils, dressings, marinades, pestos and sauces.  By eating seasonally, we reap the benefits of good health through nutrition from fresh, unprocessed and sustainable produce.

Recipe: Strawberry Summer Gazpacho

This recipe features local produce from 9 Bean Rows Farm, Spring Hollow Farms, Isadore Farm and locally produced products from Food for Thought, Black Star Farms and Leelanau Cheese.


Local tart cherry preserves
Local fromage blanc
Wild leek infused olive oil (recipe link
Farm fresh local cucumber
Farm fresh local strawberries
Farm fresh local wild leek bulbs
Farm fresh local mint
Farm fresh local purple basil microgreens
Local verjus
Sea salt 


Stir together two tablespoons tart cherry preserves, two tablespoon fromage blanc and one tablespoon wild leek oil over medium low heat in a small metal saucepan until well blended. Reserve sauce.

Slice two cups cucumber and place in the glass base of the blender. Hull two cups strawberries and add to blender. Slice three large or four small wild leek bulbs and add to blender. Remove one quarter cup mint leaves and add to blender with one quarter cup purple basil micro greens. Turn on blender for thirty seconds then scrape down sides of blender. Add four tablespoons tart cherry preserves, two tablespoons verjus and two tablespoons wild leek oil to blender with one half cup water (or four ice cubes) and blend until smooth.

Ladle gazpacho into bowls, stir in one teaspoon sauce, garnish with purple basil microgreens and a pinch of sea salt.