Cold gazpacho soup with strawberries

Ingredients:

• 8 mixed tomatoes, coarsely chopped
• 12 strawberries, without stems and sepals
• 2 leaves of fresh basil, extra for serving
• 1 cucumber, roughly chopped
• 1 yellow bell pepper, stem and seeds removed
• 1 clove garlic, finely grated
• A little red wine vinegar
• Dried oregano, as needed
• Olive oil, for greasing and drizzling
• Good quality bread, sliced, for serving

Preparation:

1. Place the strawberries, tomatoes, basil, cucumber, bell pepper, and garlic in a food processor with 1/2 teaspoon of salt. Process until a coarse puree forms. Taste, adding more red wine vinegar, a little oregano, and salt if needed. Refrigerate until ready to serve.
2. Grease a grill pan with olive oil and toast the bread until done.
3. Divide the gazpacho among servings and serve chilled. Drizzle with a little olive oil. Tear basil and garnish the dish with it. Serve with toasted bread.