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Daniel Humm of Eleven Madison Park shares strawberry gazpacho recipe

Michelin-starred restaurant Eleven Madison Park will be overhauling its award-winning menu to make way for a concept that pays homage to the city of New York with the help of a little dinner party theater.

Chef Daniel Humm, who was named this year's Outstanding Chef at the James Beard Foundation Awards -- known as the Oscars of the food world in the US -- shares a summer recipe for strawberry gazpacho in advance of the new opening, details of which were reported in The New York Times. More Eleven Madison Park recipes can be found in the restaurant's cookbook published last year.

Strawberry Gazpacho with Basil, Black Pepper, Olive Oil, and Guanciale

Serves 8

Gazpacho

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

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. When the garlic begins to sizzle, add the bread cubes. Toss occasionally until the
bread begins to color, being careful not to burn. Add the thyme and continue to toss until the bread is
golden brown. Transfer the bread to a large bowl. Discard the garlic and thyme. Add the strawberries,
cucumber, peppers, remaining garlic clove, remaining 1/2 cup of olive oil, tomato juice, vinegar, and salt
to the bowl. Toss to combine and cover tightly with plastic wrap. Marinate at room temperature for 3 to
6 hours. Puree the ingredients and their juices in small batches in a blender on high speed until very
smooth. Strain through a chinois and chill in the refrigerator until very cold. Taste and season, if
necessary, with Tabasco sauce and additional salt and red wine vinegar.

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

Heat a small sauté pan on medium-high heat. Coat the bottom with the olive oil and add the garlic.
When the garlic begins to sizzle, add the diced bread. Toss occasionally until the bread begins to color,
being careful not to burn. Add the thyme and continue to toss until the bread is golden brown. Quickly
transfer to a baking sheet lined with paper towels. Discard the garlic and thyme and season with the
salt. Once cool and dry, store in an airtight container lined with paper towels for up to 1 day.

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

Preheat the oven to 195°F. Line a rimmed baking sheet with a silicone baking mat. Toss the halved
strawberries in the olive oil to coat them lightly. Place them cut side down on the silicone mat and dust
with the confectioners' sugar. Bake for 1 1/2 hours. Flip the strawberries and bake them for an
additional 30 minutes. The strawberries should be deep maroon and tender but still hold their shape.
Cool then on the silicone mat before storing in a flat, airtight container that has been coated with olive
oil to keep them hydrated. The Confit can be made three days ahead and stored in the refrigerator.

TO FINISH
Gazpacho
Black pepper
Strawberry Confit
Croutons
Fleur de sel

Basil (bush, opal, and flowering varieties)
1/4 pound guanciale, thinly sliced (unsmoked Italian bacon from pig's cheeks)
Extra-virgin olive oil

Pour the cold Gazpacho into 8 chilled bowls. Season with a single grind of pepper. Arrange the
Strawberry Confit and Croutons on the Gazpacho. Season with fleur de sel. Garnish with basil and a
slice of guanciale and finish with olive oil.