Recipes | James Beard Foundation

Name: Recipes | James Beard Foundation
Ingredients: 2 red bell peppers (or store-bought roasted red peppers); 2 pints organic strawberries; 1 large ripe tomato, diced; 1/2 English cucumber, peeled and diced; 20 leaves basil; 2 tablespoons extra virgin olive oil; 1 tablespoon sherry vinegar; 1 lime, juiced; Salt and black pepper to taste; 2 tablespoons diced tender celery and celery leaves (from the inner stalks of the celery heart); 1/4 cup feta cheese, crumbled; 1 tablespoon basil leaves; 1/4 cup sliced strawberries; 1/4 cup croutons (store-bought or homemade); Salt to taste; 1 tablespoonolive oil; 1 tablespoon aged balsamic vinegar

archive.jamesbeard.org

In this brilliantly hued riff on gazpacho, Jon Cichon makes rosy, sweet strawberries the star.

View full recipe on archive.jamesbeard.org

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at archive.jamesbeard.org.

Share this recipe:

Ingredients

2 red bell peppers (or store-bought roasted red peppers)
2 pints organic strawberries
1 large ripe tomato, diced
1/2 English cucumber, peeled and diced
20 leaves basil
2 tablespoons extra virgin olive oil
1 tablespoon sherry vinegar
1 lime, juiced
Salt and black pepper to taste
2 tablespoons diced tender celery and celery leaves (from the inner stalks of the celery heart)
1/4 cup feta cheese, crumbled
1 tablespoon basil leaves
1/4 cup sliced strawberries
1/4 cup croutons (store-bought or homemade)
Salt to taste
1 tablespoonolive oil
1 tablespoon aged balsamic vinegar