AARON BROOKS
Executive Chef
Four Seasons Miami

BLUEBERRY & CUCUMBER GAZPACHO, MARINATED BLUEBERRIES, AVOCADO AND QUESO FRESCO TARTINE

Recipe courtesy of Aaron Brooks, Executive Chef, Four Seasons Miami
Sponsor: U.S. Highbush Blueberry Council

Ingredients:

Blueberry and Cucumber Gazpacho:

• 8 cups blueberries, frozen
• 8 each English cucumber, diced
• 1/2 small red onion, diced
• 2 green bell peppers, diced
• 1/2 cup red wine vinegar
• 1 cup extra-virgin olive oil
• 1 jalapeño, including seeds
• 1 cup lime juice, fresh
• 4 teaspoons kosher salt

Marinated Blueberries:

• 2 cups blueberries, frozen
• 4 teaspoons white sugar
• 4 teaspoons red wine vinegar
• 1/2 cup extra-virgin olive oil
• 1 teaspoon kosher salt

Avocado and Queso Fresco Tartine:

• 24 slices rustic sourdough, thick-cut
• 10 each avocado, ripe
• 2/3 cup cilantro, chopped
• 2/3 cup red onion, finely diced
• 5 tablespoons lime juice, fresh
• 2 1/2 cups queso fresco, crumbled
• 3/4 cup extra-virgin olive oil, civided
• 2 teaspoons kosher salt

Directions:

Blueberry and Cucumber Gazpacho:

1. Place all the ingredients and 2 cups of water in a blender.
2. Blend on high until completely smooth.
3. Add more salt to taste, if needed.
4. Refrigerate.

Marinated Blueberries:

1. Combine all ingredients in a bowl and stir to combine.
2. Refrigerate.

Avocado and Queso Fresco Tartine:

1. Peel, deseed, and dice the avocados into a bowl.
2. Add cilantro, red onion, lime juice,1/2 cup of extra virgin olive oil, and salt to the bowl and stir with a on to create a crushed avocado mixture.
3. Toast each slice of thick-cut sourdough bread.
4. Drizzle the remaining ¼ cup extra virgin olive oil on the toast and top with the crushed avocado mixture along with the crumbled queso fresco.

Chef Notes:
Pour the Blueberry and Cucumber Gazpacho in a chilled bowl and garnish with Marinated Blueberries and cracked black pepper. Serve with a piece of the Avocado and Queso Fresco Tartine.

Project Management: Summit F&B
Photography: Carlos Garcia // Food Styling: Peg Blackley & Bree Williams