for 4 person

Gazpacho

200 g	strawberries, chopped
300 g	beef tomatoes (e.g. Oxheart), chopped
500 g	watermelons (yields approx. 350 g), chopped
50 g	bread (e.g. ciabatta), chopped
1	shallot, roughly chopped
1	garlic clove, halved
1	red chilli, chopped
3 tbsp	olive oil
2 tbsp	red wine vinegar
1 tsp	fennel seeds, toasted, crushed
1 tsp	cumin, toasted, crushed
1 ½ tsp	salt

Croutons

1 tbsp	olive oil
100 g	bread (e.g. ciabatta), cut into cubes
50 g	strawberries, sliced
2 tbsp	basil, torn
a little	olive oil

How it's done

Gazpacho

Place the strawberries in a blender along with all the other ingredients up to and including the salt, puree until smooth, cover and chill for at least 1 hr.

Croutons

Heat the oil in a non-stick frying pan. Fry the bread for approx. 5 mins. until crispy and golden brown. Plate up the gazpacho, top with the croutons, strawberries and basil, drizzle with oil.

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