Strawberry Tomato Gazpacho

And...
I've had a thought that talks about you
everything dies but you
you are the dearest thing I have
and if I bite a strawberry
I'll bite you too...
(Vasco Rossi, And; listen to it here)

Beautifully red. Curiously sweet.
My other gazpacho.


Strawberry Tomato Gazpacho
for 4-5 people

strawberries, net 650 gr
cherry tomatoes 150 gr
red bell pepper, small 1
cucumber 1
olive oil 1 tablespoon
balsamic vinegar 2 tablespoons
salt, pepper to taste
To serve: old day bread, olive oil, strawberries, cucumber, basil, honey or agave nectar, salt, pepper as needed

Wash strawberries and cut them in pieces. Peel cucumber, cut it in half and remove seeds. Cut bell pepper into strips and remove seeds. Blend fruit and vegetables with one tablespoon of olive oil and two tablespoons of balsamic vinegar until you get a smooth and homogeneous puree. Season with salt and pepper, cover with plastic and keep in the fridge until ready to serve.
Cut the bread into 1/4" cubes, dress them with a little bit of olive oil and toast in hot oven for about 10 minutes or until crisp. Cut some strawberries into small cubes and season them with chopped basil, salt, and a few drops of agave. Peel half of a cucumber, remove seeds and cut into cubes. When ready to serve the gazpacho, decorate each bowl with a handful of toasted croutons, diced strawberries and cucumbers, and sprinkle with black pepper.