Strawberry Soup with Burrata and Fried Almonds
Source: Isaac Miller, Maven
This recipe was demonstrated for CUESA’s Market to Table program on June 21, 2014.
I like to see what happens when I replace tomatoes with strawberries in certain dishes—that’s how this recipe came about. It was inspired by cool summer tomato gazpacho and also by the pairing of burrata and tomato. The outcome is so refreshing that I’m kind of upset I didn’t try it sooner!
Serves 4 as a first course
2 pints strawberries
1 red bell pepper, seeded
½ large cucumber, peeled and seeded
1 shallot, peeled
½ clove garlic
3 ounces sherry vinegar
4 ounces extra-virgin olive oil
2 tablespoons minced red bell peppers (seeds and ribs removed)
2 tablespoons minced strawberries
2 tablespoons minced seedless cucumbers (peeled and seeded first)
½ teaspoon minced shallot
Salt and pepper
½ cup whole blanched almonds
½ cup vegetable oil
4 ounces burrata, cut into 4 pieces
4 basil leaves, torn into small pieces
1 tablespoon balsamic vinegar (12-year-old balsamic preferred)
2 ounces extra-virgin olive oil
1. Chop the strawberries, bell pepper, cucumber, shallot, and garlic into large pieces. Marinate with the vinegar and olive oil for 2 hours, mixing together every 15 minutes.
2. Process in a blender until smooth, season with salt, and strain through a mesh strainer. Adjust the consistency with water.
3. To make the relish, combine all the ingredients, seasoning with salt and pepper to taste. Set aside.
4. In a small sauté pan over medium heat, fry the almonds in vegetable oil at a low simmer, stirring occasionally, until they are light golden brown.
5. Remove the nuts from the oil and sprinkle them with salt. Chop them roughly and reserve on paper towels.
6. To garnish and serve, place a piece of burrata into each of 4 chilled bowls. Top with the relish, almonds, and basil leaves. Mix the balsamic vinegar with the olive oil and spoon into each bowl. Pour the soup around the burrata so the cheese looks like a little island. Enjoy!
Photo by Carleen Sikora.