(Photo: Hannah Whitaker; Illustration by John Burgoyne)

Ripe, juicy New Jersey strawberries, the quintessential late-spring/early-summer fruit, have arrived, their intoxicating fragrance perfuming a Greenmarket near you. Dipped in sugar and a little crème fraîche, they are just about perfect. That you knew. But have you ever turned them into gazpacho? Eleven Madison Park’s Daniel Humm, a.k.a. Mr. James Beard Best New York Chef, has. He volunteers the following recipe. And we offer a handy hulling tip that requires nothing more than a sturdy drinking straw and a little wrist action.

Daniel Humm’s Strawberry Gazpacho

FOR THE TOAST:
2 slices country white bread
1 tbs. extra-virgin olive oil
1 clove garlic, crushed
1 sprig thyme

FOR THE GAZPACHO:
1 1/2 lbs. strawberries, plus 8 pieces for garnish
1 red bell pepper, seeded
1/2 green bell pepper, seeded
2 cucumbers, peeled and seeded
1 clove garlic
3 oz. tomato juice
3 tbs. red-wine vinegar
2 tbs. extra-virgin olive oil
Sea salt to taste
Tabasco to taste

GARNISH:
1 tbs. extra-virgin olive oil
Black pepper to taste
4 basil leaves

FOR THE TOAST: In a small pan over medium-low heat, toast the bread in the olive oil with the crushed garlic and thyme until golden brown. Reserve.
FOR THE GAZPACHO: (1) Hull the strawberries by inserting a straw at the bottom of the berry and (2) pushing it through the cap. (3) Dice the berries, peppers, cucumbers, and garlic, and combine with tomato juice, vinegar, and olive oil. Let marinate for 3 hours at room temperature. Combine all ingredients, including the toasted bread, in a blender, and blend until smooth. Strain through chinois (optional). Season with salt and Tabasco. Finish with olive oil, black pepper, and basil. Serves 4 to 6.

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