Chef Daniel Humm, Eleven Madison Park, The Nomad Hotel, Restaurant, Recipes, Chef’s Recipes, Strawberry Gazpacho with Basil, Black Pepper, Olive Oil and Guanciale
Recipes
Strawberry Gazpacho with Basil, Black Pepper, Olive Oil and Guanciale
Recipe courtesy of chef Daniel Humm
Strawberry Gazpacho
Photo Credit: Francesco Tonelli
Ingredients
Soup
- 1 tablespoon plus 1/2 cup extra-virgin olive oil
- 2 cloves garlic, crushed but kept whole
- 1 1/2 cups whole grain bread, crusts removed, cut into 1-inch cubes
- 2 sprigs thyme
- 6 cups strawberries, hulled and quartered
- 2 1/4 cups English cucumber, peeled, seeded, and diced
- 1 1/4 cups diced red bell pepper
- 3/4 cup diced green bell pepper
- 6 tablespoons tomato juice
- 3 tablespoons red wine vinegar
- 1 1/2 teaspoons salt
- Tabasco sauce
Croutons
- 2 tablespoons extra-virgin olive oil
- 2 cloves garlic, crushed but kept whole
- 2 cups diced (1/4 inch) whole grain bread, crusts removed
- 3 sprigs thyme
- 1/2 teaspoon salt
Strawberry Confit
- 16 small strawberries, hulled and halved lengthwise
- 1 1/2 teaspoons extra-virgin olive oil, plus more for storing
- 1 tablespoon confectioners’ sugar
To Finish
- Black pepper
- Fleur de sel
- Basil (bush, opal, and flowering varieties)
- 1/4 pound guanciale, thinly sliced
- Extra-virgin olive oil
Directions
Soup
1) Heat a small sauté pan over medium-high heat. Coat the bottom with 1 tablespoon of the olive oil and add 1 clove of garlic.
2) When the garlic begins to sizzle, add the bread cubes. Toss occasionally until the bread begins to color, being careful not to burn.
3) Add the thyme and continue to toss until the bread is golden brown.
4) Transfer the bread to a large bowl.
5) Discard the garlic and thyme.
6) Add the strawberries, cucumber, peppers, remaining garlic clove, remaining 1/2 cup of olive oil, tomato juice, vinegar, and salt to the bowl.
7) Toss to combine and cover tightly with plastic wrap.
8) Marinate at room temperature for 3 to 6 hours.
9) Puree the ingredients and their juices in small batches in a blender on high speed until very smooth.
10) Strain through a chinois and chill in the refrigerator until very cold.
11) Taste and season, if necessary, with Tabasco sauce and additional salt and red wine vinegar.
Croutons
1) Heat a small sauté pan on medium-high heat.
2) Coat the bottom with the olive oil and add the garlic.
3) When the garlic begins to sizzle, add the diced bread.
4) Toss occasionally until the bread begins to color, being careful not to burn.
5) Add the thyme and continue to toss until the bread is golden brown.
6) Quickly transfer to a baking sheet lined with paper towels.
7) Discard the garlic and thyme and season with the salt.
8) Once cool and dry, store in an airtight container lined with paper towels for up to 1 day.
Strawberry Confit
1) Preheat the oven to 195 degrees F.
2) Line a rimmed baking sheet with a silicone baking mat.
3) Toss the halved strawberries in the olive oil to coat them lightly.
4) Place them cut side down on the silicone mat and dust with the confectioners’ sugar.
5) Bake for 1 1/2 hours.
6) Flip the strawberries and bake them for an additional 30 minutes.
7) The strawberries should be deep maroon and tender but still hold their shape.
8) Cool then on the silicone mat before storing in a flat, airtight container that has been coated with olive oil to keep them hydrated.
9) The Confit can be made 3 days ahead and stored in the refrigerator.
To Finish
1) Pour the cold Gazpacho into 8 chilled bowls.
2) Season with a single grind of pepper.
3) Arrange the Strawberry Confit and Croutons on the Gazpacho.
4) Season with fleur de sel.
5) Garnish with basil and a slice of guanciale and finish with olive oil.
What
Recipe for Strawberry Gazpacho with Basil, Black Pepper, Olive Oil, and Guanciale from chef Daniel Humm of Eleven Madison Park and The Nomad Hotel in New York, NY.
Chef Daniel Humm | Recipes
July 16, 2012
Who
Daniel Humm is the Executive Chef and partner of Eleven Madison Park and The NoMad Hotel in New York.
Why
From his first Michelin star at the age of 24 to his current three-star Michelin rating, Daniel Humm has become one of the country’s preeminent chefs, wining the James Beard Awards for Best Chef: New York 2010, Outstanding Chef 2012, and Outstanding Restaurant 2011.
Cookbooks
- Eleven Madison Park: The Cookbook [Buy It]
Photo Credit: Francesco Tonelli
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Eleven madison Park & NoMad Hotel - New York, NY
Eleven Madison Park
Flatiron / Gramercy
New American
11 Madison Avenue
New York, NY 10010
T: 212.889.0905 (make a reservation)
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The Nomad Hotel
Chelsea
Contemporary American
1170 Broadway
New York, NY 10001
T: 212.796.1500 (make a reservation)
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