Strawberry Gazpacho

Much Ado About Strawberries

Who doesn’t enjoy Grandma’s strawberry shortcake, strawberry jam, strawberry wine, strawberry pie, strawberry ice cream, cheesecake topped with strawberries, strawberry smoothies, spring greens topped with strawberries and feta, strawberry yogurt, strawberry sundae or chocolate-covered strawberries? Edible Indy teamed up with talented Hoosier chefs on these delectable strawberry creations. Start picking now!

Want Some Strawberry Shortcake?

Join the Cathedral Women of Christ Church Cathedral to celebrate their 49th Strawberry Festival on June 12, 9:30am to 6pm, at Monument Circle. Th ey’ll be serving over 17,000 shortcakes and 5 tons of strawberries. In 2013, more than $56,000 was raised for 34 Indiana nonprofi t organizations. Make sure you get the works for $7!

Strawberry Gazpacho

Recipe by Chef Caleb France, Cerulean Restaurant, Indianapolis, Photo by Rachel Hartsell

Yield: 12 servings

2¼ pounds fresh strawberries 2 ounces lemon juice 2 ounces sherry vinegar 4 ounces olive oil 1 quart water 2½ cups corn syrup 1½ ounces salt

Blend strawberries until smooth. Add remaining ingredients and blend until uniform and smooth. Strain through chinois (a cone-shaped sieve with a closely woven mesh for straining sauces). Top with creme fraiche and croutons.