Strawberry gazpacho with tomato water jelly, basil ice, and stone crab salad from Heritage by Sean Brock

  • sorrel
  • basil
  • red bell peppers
  • ground cayenne pepper
  • chervil
  • limes
  • red onions
  • strawberries
  • tarragon
  • raspberry vinegar
  • stone crabs
  • agave nectar
  • heirloom tomatoes
  • English cucumbers
  • fennel flowers
  • fennel fronds
  • silver gelatin leaves

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Start 1 day ahead. Serve chilled. See recipe for variation.

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