As we welcome the warm weather, sunny skies and Spring flowers, we begin to favor lighter meals made with fresh ingredients. Here is an intriguing recipe: Strawberry gazpacho served over a mound of jicama salad, topped with goat cheese and a sprig of thyme.. The picture below says it all. Enjoy!
Strawberry Gazpacho
Serves 24

Ingredients

• 6 lbs. Fresh California strawberries, stemmed and chopped
• 2 1/4 pounds plum tomatoes, chopped
• 1 1/2 pounds English cucumber, peeled, seeded and chopped
• 9 cloves garlic
• 3 jalapeño peppers
• 1 1/2 cups Sherry vinegar
• Salt and black pepper as needed.

Jicama Salad

• 8 cups Jicama, peeled and julienned
• 2 bunches chives, cut in 1 1/2-inch length
• 6 tablespoons extra virgin olive oil
• 3 tablespoons fresh thyme leaves
• Salt and pepper as needed.
• 1 1/2 pounds fresh goat cheese

Directions
To make Strawberry Gazpacho, in blender, purée strawberries, tomatoes, cucumbers, garlic, jalapeños and vinegar. Season with salt and pepper. yield: 24 cups

To make Jicama Salad, combine jicama, chives, oil and thyme; season with salt and pepper. yield: 8 cups

Plating the Dish
Mound 1/3 cup Jicama Salad in center of soup plate. Carefully ladle 1 cup Strawberry Gazpacho around salad; top with 1 ounce goat cheese, formed into a ball and garnish with a small sprig of thyme

Recipe courtesy of the California Strawberry Commission.