Strawberry and Beet Gazpacho

Name: Shrimp Ceviche with Avocado and Tomato
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 6 to 8 servings
Cuisine: Mexican
Ingredients: 1 onion, peeled and quartered; 2 lemons, sliced into four rings; 9 cloves garlic, crushed; 1 tablespoon coriander seeds; 3 tablespoons salt; 4 quarts of water; 1 pound size 16-20 shrimp, peeled and de-veined; 1 avocado, mashed; 2 tablespoons red onion, chopped fine; 2 tablespoons Serrano pepper, chopped fine; 2 tablespoons cilantro, chopped; 1 lime, juiced; Salt to taste; 2 Persian cucumbers, diced the same size as tomatoes; 1 ½ cups or 8 ounces tomato, diced; ¼ cup red onion, chopped fine; 1 lime, juiced; 2 tablespoons cilantro, chopped; Salt to taste

Saturday, August 16th, 2025

Our amazing chefs stirred up this one of a kind recipe to pair flawlessly with our Davis Estates Lily Fleur Rose.

Ingredients

Serves 4 to 6

Basil Oil

1 cup fresh basil leaves, packed
½ cup extra virgin olive oil
Pinch of salt
Ice water

Gazpacho

1 cup strawberries (about 8 medium, hulled)
1 medium beet, cooked and peeled
2 garlic cloves, peeled (raw, roasted, or blanched)
½ medium cucumber, peeled and chopped
2 medium ripe tomatoes, chopped
1 medium red bell pepper, seeded and chopped
Salt to taste
1½ tablespoons red wine vinegar
½ cup basil oil, see attached recipe
2-3 tablespoons cold water, as needed

Garnish

Almonds
Radish
Cucumbers
Strawberries

Method

Basil Oil

Bring a small/medium pot of water to boil and prep the ice water. Add the basil to the boiling water and blanch for 5–10 seconds, then shock in the ice water.
Pat very dry. Blend basil, olive oil, and salt until smooth.
Strain through cheesecloth for a clear oil or leave rustic if you prefer.

Gazpacho

Bring a small/medium pot of water to a boil. Add your beet and boil for 20 to 50 minutes, depending on the size of the beets, it should be tender and easily pierced with a fork.
Remove the beet from the water, let cool and peel the skin with your hands under cool running water.
In a blender, combine strawberries, cooked beet, cucumber, tomatoes, bell pepper, garlic, vinegar, salt, and 2 tablespoons of water. Blend until smooth.
With the blender running, slowly drizzle in the basil oil until the soup turns silky. For smooth consistency, strain through a fine mush strainer.
Cover and refrigerate at least 1–2 hours.

To Finish

Stir the Gazpacho before serving, then add to your favorite bowl. Garnish with a drizzle of extra basil oil, a sprinkle of flaky salt, sliced almonds, shaved radish, or diced cucumber/strawberries for freshness. Serve promptly with a chilled class of Lily Fleur Rose for a picture perfect pairing!

The crisp acidity and delicate red fruit notes of our Lily Fleur Rosé enhance the gazpacho’s vibrant flavors, creating a refreshing and elegant pairing.

Courtesy of the Davis Estates Culinary Team

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Strawberry and Beet Gazpacho

Ingredients

Serves 4 to 6

Basil Oil

Gazpacho

Garnish

Method

Basil Oil

Gazpacho

To Finish

Pairing Suggestion

Other recipes from this flight

Courtesy of the Davis Estates Culinary Team

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