for 4 person

Gazpacho

400 g	strawberries, cut in half or into quarters
300 g	rhubarb, cut into approx. 2 cm pieces
2	tomatoes, cut into pieces
1	red onion, cut into pieces
½ tsp	pink peppercorn
2 tbsp	white port
2 tbsp	olive oil
2 dl	vegetable bouillon, chilled
	salt to taste

Topping

1 tbsp	olive oil
50 g	toast bread, cut into cubes
100 g	strawberries, cut into cubes
50 g	rhubarb, finely chopped
50 g	Kalamata olives
½	red onion, cut into thin slices
½ tsp	pink peppercorn, finely crushed

How it's done

Gazpacho

Add the strawberries with all the other ingredients up to and including the stock, puree, season with salt. Cover the gazpacho and chill for approx. 1 hr.

Topping

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

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