Cold strawberry soup

Ingredients for 4 servings:

• 750 g strawberries
• 1 bell pepper(s), red
• 1 bell pepper(s), green
• 4 cloves garlic
• 1 onion(s)
• 200 ml olive oil
• 100 ml sherry vinegar, alternatively some balsamic vinegar and a dash of sherry
• 30 g sugar
• 1 tsp salt
• 1 tsp pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Based on a recipe by José Luis Tarín Fernández

Remove the stems from the strawberries, remove the seeds from the two bell peppers, and dice the flesh. Roughly chop the onion. Blend everything together with the garlic cloves in a food processor or with a hand blender until smooth. Season with salt, pepper, and sugar. Gradually add the olive oil while blending continuously. Strain the liquid through a fine sieve and thoroughly mix in the vinegar. Let it cool in the refrigerator for at least 30 minutes. Serve cold with croutons.