PREP TIME 15 MINUTES (+ REFRIGERATION) SERVES 4
6 small red tomatoes (540g)
½ small red onion (50g),
1 medium red pepper (200g), chopped coarsely
130g cucumber, peeled, chopped coarsely
60ml sherry vinegar (see tip)
1 fresh long red chilli, chopped
1 clove garlic, crushed
5g fresh basil leaves
60ml olive oil
50g goat’s cheese, crumbled
2 tablespoons small fresh
basil leaves, extra
2 teaspoons olive oil, extra
1 Coarsely chop 5 of the tomatoes and 200g of the strawberries. Place in a large, non-reactive bowl with onion, pepper, cucumber, vinegar, chilli, garlic, basil, oil and the water; season to taste. Cover; refrigerate
for 3 hours.
2 Blend or process tomato mixture until smooth; season. Pour into serving glasses.
3 Finely chop remaining tomato and strawberries; spoon on top of soup. Sprinkle with goat’s cheese and extra basil; drizzle with extra oil. Sprinkle with black pepper.