It’s hard to beat the elegant simplicity of a cold gazpacho on a hot summer evening. With just a little work, you end up with a dish designed to celebrate tomatoes at the peak of their flavor. Chef Jon Cichon of Philadelphia’s Lacroix, who recently led Beard House diners on an edible tour of vegetables, has a suggestion to amp up the soup’s seasonality even further.
In this brilliantly hued riff, Cichon makes rosy, sweet strawberries the star. The berries serve as both the puréed base of the soup, and as garnishes on top, their sweetness tempered by cucumber, roasted red peppers, and in a nod to tradition, a tomato. Grab a few pints while you can and make this standout salute to summer. Get the recipe.
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Maggie Borden is associate editor at the James Beard Foundation. Find her on Instagram and Twitter.
