Strawberry and tomato gazpacho

Ingredients for 4 servings:

• 200 g strawberries
• 8 tomatoes, dark red
• 4 cardamom pods, green
• 2 tbsp balsamic vinegar
• 6 tbsp olive oil
• 1 tsp honey
• 2 chili peppers, dried
• 1 bunch of basil
• 4 slices of toast
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 35 minutes

Vegetarian

Toast the cardamom pods in a pan without fat and break them open. Lightly crush the seeds. Wash and hull the strawberries. Remove the stems from the tomatoes and roughly chop the tomatoes. Finely purée the strawberries, tomatoes, cardamom seeds, balsamic vinegar, 2 tablespoons of olive oil, and honey. Strain the soup through a sieve, season with the crushed chili peppers, salt, and pepper, and refrigerate. Remove the crusts from the toast, dice them, and fry them in the remaining olive oil until crispy. Briefly place on kitchen paper to remove any excess fat. Sprinkle the soup with the croutons and basil before serving.