Strawberry Gazpacho with Basil Oil and Marinated Cucumbers

steps

For the Strawberry Gazpacho

1. In a blender, puree strawberries, onion, pepper, cucumber, garlic, and vinegar on high for 2 to 4 minutes.
2. Using a chinois placed over a bowl or cheesecloth placed in a mesh strainer, strain puree.
3. Season to taste with salt and white pepper.
4. Chill until ready to serve, divide between 4 chilled bowls, then drizzle with basil oil and top with marinated cucumbers. Garnish with dill.

For the Basil Oil

1. Bring a pot of water to a boil. Once water is boiling, blanch basil for 15 to 30 seconds, then remove leaves to ice bath.
2. Dry basil by wringing out in a towel and place with oil in a blender; blend for 2 to 4 minutes.
3. Strain through a chinois or a towel placed in a mesh strainer. Chill until ready to serve.

For the Marinated Cucumbers

1. Peel and finely dice cucumber and place in a lidded bowl or container.
2. In a small saucepot, add remaining ingredients and set over medium heat. Bring to a simmer for 4 minutes.
3. Remove from heat and chill. Once fully chilled, pour over diced cucumber. Allow to chill and marinate overnight.