TOMATO & STRAWBERRY GAZPACHO

PREP TIME 15 MINUTES (+ REFRIGERATION)

SERVES 4

6 small red tomatoes (540g)

250g strawberries

½ small red onion (50g),

chopped coarsely

1 medium red capsicum (200g),

chopped coarsely

1 lebanese cucumber (130g), peeled,

chopped coarsely

¼ cup (60ml) sherry vinegar

(see tip on page 101)

1 fresh long red chilli, chopped 1 clove garlic, crushed

½ cup loosely packed fresh

basil leaves

¼ cup (60ml) olive oil

1 cup (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, capsicum, 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.