Strawberry and tomato gazpacho

Ingredients for 4 servings:

• 2 small shallots
• 500 g tomatoes
• ½ cucumber(s)
• 300 g strawberries
• 2 stalks of basil
• 3 tbsp olive oil
• 3 tbsp tomato paste
• 1 tsp honey, liquid
• 2 tbsp balsamic vinegar
• Sea salt and pepper, freshly ground

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 5 minutes

vegetarian and refined

Peel and dice the shallots. Wash the tomatoes, halve them, and remove the stems. Wash and peel the cucumber. Wash and hull the strawberries. Wash the basil leaves. Set aside 4 strawberries and some basil for garnish. Combine all prepared ingredients in a tall mixing bowl with 2 tablespoons of olive oil and tomato paste and blend until smooth, gradually adding ice-cold water until the soup reaches the desired consistency. Season the soup with honey, salt, pepper, and vinegar and divide between bowls. Dice the remaining strawberries and chop the basil. Drizzle the finished soup with olive oil and sprinkle with pepper. Serve garnished with strawberries and basil.