Blackberry Farm

Friends of the Farm

Spring Gazpacho


Strawberry Consumme:  

Combine in a large bowl:
3 cups Strawberries (washed, capped, and quartered)
¼ cup good quality honey (just enough to lightly coat strawberries
½ of a squeezed lemon juice

Cover bowl tightly with plastic wrap and place over a pot of boiling water.  Allow to steep until fruit looks tired and has released its juice (about 1 hour.)

Strawberry Gazpacho:
6 cups strawberries (washed, capped, and quartered)
2 cups English cucumber (peeled, seeded and uniformly chopped into 1-2 inch cubes)

Mix above with 1/2 cup to 3/4 cup strawberry consommè and place in large Ziploc bag. Lay contents out flat before sealing. Let set in lowboy refrigerator overnight to enhance flavor. Place ingredients in blender and buzz on high until smooth.


Fennel Sorbet:
    2 bulbs of fennel (small to medium dice)
    4 wide pieces of orange peel
½ cup orange juice
    1 dried vanilla bean

Place ingredients in small pot.  Cook on very, very low heat until soft.  Once soft, put in blender with:
½ cup good quality honey
½ cup water

Buzz until smooth and strain.   Chill sorbet base and spin in an icecream machine.  

Pine Nut Brittle:

Toast in a 350 degree oven until lightly golden:
1 cup pine nuts

In a small sauce pan lightly caramelize:    
¾ cup sugar
¼ cup water
Once a light golden color has been achieved, stir in pine nuts.  Immediately remove from pot and spread out on a silpat lined sheet tray.  Break into small pieces once cool.  

Pickled strawberries:

Equal parts of water, rice wine vinegar, and granulated sugar

Bring to a boil:
½ cup water
½ cup rice wine vinegar
½ cup granulated sugar

 Remove from heat and chill over ice bath. Once completely chilled, add:
1/2 cup quartered strawberries

Pickled Cucumber:

Use same ratio as pickled strawberries. Brunoise the cucumber and pickle right before serving to prevent oxidation.

Yogurt:

Mix together:
    1 cup sheep's milk yogurt
    1/2 lemon squeezed
    1/2 tsp licorice extract
    1/4 tsp citric acid

Put in squeeze bottle to dot in bowl.

Garnish:

Bronze fennel fronds from outside garden
Fennel pollen

To Serve:

Arrange pickled strawberries, cucumber, brittle and yogurt in soup bowl. Scoop the fennel sorbet in center of bowl.  Pour gazpacho gently in bowl as to not disturb other components.  Garnish with fennel fronds and fennel pollen.