jason franey3.jpg
Photo by Leslie Kelly
Chef Jason is all about spending as much time as possible in the kitchen.
Florida native Jason Franey, chef at Canlis

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Can't Wait for Cherry Season So We Can Try This Recipe by Canlis Chef Jason Franey

jason franey3.jpg
Photo by Leslie Kelly
Chef Jason is all about spending as much time as possible in the kitchen.
Florida native Jason Franey, chef at Canlis, is a big fan of Washington fruit. Using one of his favorite ingredients, he takes gazpacho in a whole new direction with this tart cherry version. For more, read part one and part two of this week's Grillaxin Q&A.

Washington Cherry Gazpacho

2 red bell peppers, seeded and diced

1 green bell pepper, seeded and diced

2 cucumbers, peeled, seeded and diced

2 cloves garlic, minced

3 cups Washington cherries, pitted

1 1/3 cups dried sour cherries

1 cup dry bread or fried croutons

3 tablespoons red wine vinegar

1/2 cup olive oil

Salt and pepper, to taste

Garnish:

Crouton

Olive oil

Prosciutto

1. Dice bread into cubes and toss in ΒΌ cup olive oil. Brown the cubed bread in a pan on medium heat.

2. Toss all ingredients in a bowl, cover, and marinate overnight, reserving a few croutons for the garnish.

3. Blend all ingredients in blender on medium until smooth.

4. Strain through a sieve and chill in the refrigerator.

5. When ready to serve, place in bowls and garnish with a crack of black pepper, a drizzle of olive oil, a crouton, and a strip of prosciutto.

Serves 4.

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