Strawberry Lime Gazpacho with Wild Basil Whipped Cream
- 4 cups fresh strawberries
- ¾ cup cucumber, peeled and coarsely chopped
- 1 shallot, peeled and coarsely chopped
- 1 clove garlic, minced
- 2 tbsp white balsamic vinegar
- 2 tbsp fresh lime juice
- 1 tsp olive oil
- 1 tsp sea salt
- 1/8 tsp white pepper
Basil Whipped Cream:
- ½ cup cream
- 3 large basil leaves, finely chopped
In a blender add strawberries, cucumber, shallot, garlic, vinegar, lime juice, oil salt, pepper and blend until smooth. Taste and adjust seasoning if necessary.
In a stainless steel bowl whisk cream until medium peaks, fold in basil, and top gazpacho when serving.
Chef Devan Rajkumar’s relentless passion and ambition to become one of the best in the foodservice industry are rooted in his time spent as a young boy in a tiny apartment
with his Guyanese grandmother. Her dedication and enthusiasm were instilled in Chef Devan and began his quest for life-changing food profiles.