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Aaron Brooks photo

Executive Chef
Four Seasons Miami


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


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


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

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