Tomato & Strawberry Gazpacho

PREP TIME 15 MINUTES (+ REFRIGERATION) SERVES 4

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6 small red tomatoes (540g)

250g strawberries

½ small red onion (50g), 
chopped coarsely

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

250ml water

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.