seductive strawberry gazpacho with jicama salad

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As we welcome the warm weather, sunny skies and Spring flowers, we begin to favor lighter meals made with fresh ingredients. Here is an intriguing recipe: Strawberry gazpacho served over a mound of jicama salad, topped with goat cheese and a sprig of thyme.. The picture below says it all. Enjoy!
strawberry_gazpacho_f.jpgStrawberry Gazpacho
Serves 24

Ingredients

  • 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

Plating the Dish
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 and garnish with a small sprig of thyme

Recipe courtesy of the California Strawberry Commission.