Prep Time
1h 10 min
Yields
2 - 4 servings
Transform the contents of your produce drawer into a savoury chilled soup.
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ingredients
12
strawberries, hulled
8
assorted tomatoes, roughly chopped
2
leaf fresh basil, plus more for serving
1
cucumber, roughly chopped
1
yellow bell pepper, stemmed and seeded
1
clove garlic, grated finely
Kosher salt
1
splash red wine vinegar
Dried oregano, as needed
Olive oil, for brushing and drizzling
Sliced good bread, for serving
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directions
Step 1
Throw the strawberries, tomatoes, basil, cucumber, bell pepper and garlic into a food processor with 1/2 teaspoon salt and pulse until you have a coarse puree. Taste, add the vinegar, some oregano and more salt if needed and chill until ready to serve.
Step 2
Brush a griddle pan with olive oil and grill the bread until toasted.
Step 3
Serve the gazpacho cold. Garnish with a drizzle of olive oil, some torn basil and the grilled bread on the side.