Executive Chef Anthony Del Sarto takes gazpacho beyond the tomato, with seasonal soups featuring local strawberries, peaches and melons, at Glasshalfull restaurant in Carrboro. He shares his recipe for Strawberry Gazpacho with us.
Keep the tops on the strawberries when making this soup. It saves time and adds a little bitter to the sweet strawberry and a little bit of texture to the soup.
5 pints strawberries, washed (do not remove stems)
1 bulb fennel, including the fronds
1 yellow onion, peeled
1 tablespoon chopped tarragon
1 tablespoon chopped mint
1 tablespoon chopped basil
1 1/2 teaspoons toasted and ground fennel seed
1 lemon, juiced and zested
1 cucumber, peeled and seeded
1 small red pepper, seeded and chopped
1 small jalapeño, seeded and chopped
2 tablespoon agave
1 1/2 cups blended olive oil (The restaurant uses an olive oil-canola blend)
1/2 cup white balsamic vinegar
salt and black pepper to taste
2 teaspoon Anisett liquor (or Sambuca or Pernod)
Blend all ingredients together until emulsified. Serve with a little drizzle of extra virgin olive oil and fennel fronds.