STRAWBERRY GAZPACHO
Steps:
- For the toast: in small pan over med-low heat, toast the bread in olive oil with the crushed garlic and thyme until golden brown. Reserve. For the gazpacho: Hull the strawberries by inserting straw at bottom of berry and pushing it through the cap. Dice the berries, peppers, cucumbers, and garlic, and combine with tomato juice, vinegar, and olive oil. Let marinate for 3 hours at room temperature. Combine all ingredients, including the toasted bread, in a blender, and blend until smooth. Strain through chinois (optional) [I didn't] . Season with salt and tabasco. Finish with olive oil, black pepper, and basil. Serves 4 to 6.
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