For 4 person
500 g strawberries roughly chopped
140 g cucumber, peeled, roughly chopped
1 organic red pepper, deseeded and roughly chopped
4 cloves garlic, finely chopped
2 banana shallots, finely chopped
1 tsp chili pepper
Juice of half a lemon + more if you need
2-3 tbsp extra virgin olive oil (optional) skip this if you don’t prefer to use oil.
1 tsp sea salt
2 tbsp chopped basil leaves
3 sprigs fresh thyme
500 ml vegetable stock or water, chilled
1. Place the strawberries, cucumber, pepper, garlic, shallots, lemon juice, olive oil, chili, salt, thyme sprigs and basil leaves in a large bowl. Stir to combine then cover the bowl and leave the flavours to infuse for at least a couple of hours, longer if possible.
2. Pour the vegetable stock or water into the infused strawberry, cucumber and pepper mixture and stir. Remove the thyme sprigs. 3.Pour the mixture into a blender (you will need to do so in batches if you don’t have a blendtec wild side jar) and process until smooth.
4.Chill the gazpacho until ready to serve, then remove from the refrigerator at least 15 minutes before serving.
5. To serve, pour the gazpacho into serving bowls and top with a little drizzle of olive oi if desired and a grinding of black pepper.