As the days grow longer and spring’s first blush colors the landscape, our kitchens are alive with fresh inspiration. This month, we’re celebrating Plants to Plates, a key pillar of our BeWell Wellness calendar, with a vibrant seasonal creation from Cura Corporate Executive Chef Jason Clark: Strawberry Gazpacho.
This isn’t your typical gazpacho. Traditionally a chilled Andalusian soup of tomatoes, cucumbers, and peppers, Chef Clark’s version embraces the essence of spring with sweet, ripe strawberries. It’s a stunning reflection of our So Good program, highlighting whole seasonal foods, and our Waste Nothing initiative, using leftover bread to create a rich, flavorful base.
Picture a bowl of chilled, subtly sweet gazpacho, its rosy hue mirroring spring’s renewal. A crisp crostini, topped with slow-roasted strawberries, adds depth and caramelized sweetness. Peppery watermelon radish provides contrast, while fresh-cracked black pepper and basil-infused olive oil lend warmth and aromatic brightness.
More than just a soup, this dish is an experience, a harmonious blend of sweet and savory, creamy and crisp. It embodies the joy of seasonal eating while proving that plant-forward cuisine is as satisfying as it is beautiful.
Join us in celebrating Plants to Plates and the vibrant flavors of spring with this inspired Strawberry Gazpacho. It’s a taste of the season you won’t soon forget.
