550g strawberries, hulled and lightly crushed
115g white onions, thinly sliced
115g red bell peppers, thinly sliced
150g cucumber, peeled, seeded, thinly sliced
1/2 clove garlic, crushed
5g tarragon leaves
50ml balsamic vinegar
50ml extra virgin olive oil
Salt and pepper
For garnish Strawberries, hulled, cut in fine dice
Chives, finely minced
Red bell pepper, cut in fine dice
English cucumber, peeled, seeded, cut in fine dice
2tbs almond oil
Place all ingredients in a bowl, mix well. Cover with plastic wrap and refrigerate overnight. The next day, purée in a blender and season with salt and pepper. If it is too thick, you can thin with water.
Allow to chill thoroughly.
For the garnish, gently toss all the diced vegetable and fruit with almond oil. Mound in the centre of a soup plate and top with some chervil sprigs. Pour the gazpacho over the garnish when serving.