Bell pepper, strawberry, tomato and parsley gazpacho

Serves : 4

Preparation time : 25 minutes

Ingredients

• 8 red peppers, roasted
  
• 250 ml (1 cup) strawberries
  
• 4 greenhouse tomatoes
  
• 1 lemon, juice
  
• 60 ml (4 tbsp.) olive oil
  
• Tabasco to taste (optional)
  
• Water to taste
  
• Salt and pepper to taste
  

Garnish

• 60 ml (4 tbsp.) parsley leaves
  
• 60 ml (4 tbsp.) basil leaves
  
• ½ clove garlic
  
• 120 to 150 ml (8 to 10 tbsp.) olive oil
  
• 60 ml (4 tbsp.) white balsamic vinegar
  
• 1 yellow tomato, sliced or quartered
  
• 1 currant tomato, sliced or quartered
  
• 1 orange tomato, sliced or quartered
  
• Salt and pepper to taste
  

Preparation

1. In blender bowl, or using blender foot, puree peppers, strawberries, tomatoes and lemon juice, olive oil, Tabasco to taste (optional), salt, pepper and a little water to desired consistency. Check seasoning.
   
2. For the garnish, puree the parsley, basil, garlic, olive oil, white balsamic, salt and pepper in a bowl with the blender foot. Check seasoning.
   
3. In a bowl, combine sliced or quartered tomatoes and prepared topping mix. Check seasoning.
   
4. In each soup plate or large serving bowl, spread the bell pepper gazpacho, then in the center, the parsleyed tomatoes.