Tomato and strawberry gazpacho
6 small (540g) tomatoes
50g onion, coarsely chopped
200g red bellpepper, coarsely chopped
130g Lebanese cucumber, peeled and coarsely chopped
4 tbsp red grape vinegar
1 fresh red chilli, chopped
4 tbsp chopped basil
4 tbsp olive oil
50g goat’s cheese, crumbled
2 tbsp small fresh basil leaves, extra
2 tsp olive oil, extra
Coarsely chop 5 tomatoes and 200g of the strawberries.
Place in a large, non-reactive bowl with onion, bellpepper, cucumber, vinegar, chilli, garlic, basil, oil and water.
Season to taste.
Cover; refrigerate for 3 hours.
Blend or process tomato mixture until smooth; season.
Pour into serving glasses.
Finely chop remaining tomato and strawberries; spoon on top of the soup.
Sprinkle with goat’s cheese and extra basil; drizzle with extra oil.