Tomato and strawberry gazpacho

Prep 0 h : 15 m
Cook 3 h : 0 m


  • 6 small (540g) tomatoes

    250g strawberries

    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

    250ml water

    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.