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Strawberry Summer Gazpacho

Northern Michigan Recipe: Take a bite out of your Northern Michigan summer with this recipe for Strawberry Summer Gazpacho by The Intentional Minimalist blogger Kristin Celeste Schroeger, featuring classic Northern Michigan ingredients like tart cherries, strawberries and wild leeks.

This recipe features local produce from 9 Bean Rows Farm, Spring Hollow Farms, Isadore Farm and locally produced products from Food for Thought, Black Star Farms and Leelanau Cheese.

Check out The Intentional Minimalist’s blog: Minimalist farm-to-table recipes created with local fresh produce paired with homemade infused oils, dressings, marinades, pestos and sauces.  By eating seasonally, we reap the benefits of good health through nutrition from fresh, unprocessed and sustainable produce.

Find more Northern Michigan recipes at!


  • Local tart cherry preserves Local fromange blanc
  • Wild leek infused olive oil (recipe link)
  • Farm fresh local cucumber
  • Farm fresh local strawberries
  • Farm fresh local wild leek bulbs
  • Farm fresh local mint
  • Farm fresh local purple basil micro greens
  • Local verjus Sea salt


Stir together two tablespoons tart cherry preserves, two tablespoon fromange blanc and one tablespoon wild leek oil over medium low heat in a small metal saucepan until well blended. Reserve sauce.

Slice two cups cucumber and place in the glass base of the blender. Hull two cups strawberries and add to blender. Slice three large or four small wild leek bulbs and add to blender. Remove one quarter cup mint leaves and add to blender with one quarter cup purple basil micro greens. Turn on blender for thirty seconds then scrape down sides of blender. Add four tablespoons tart cherry preserves, two tablespoons verjus and two tablespoons wild leek oil to blender with one half cup water (or four ice cubes) and blend until smooth.

Ladle gazpacho into bowls, stir in one teaspoon sauce, garnish with purple basil micro greens and a pinch of sea salt.