Spanish Tomato and Strawberry Gazpacho

3 fresh tomatoes, roughly chopped

6 - 8 ripe red strawberries

1 spring onion or sweet onion

3 tablespoons fruity olive oil

2 tablespoons balsamic vinegar

2 teaspoons salt

lemon thyme for steeping

Process the tomatoes, strawberries and onion in a blender. Add the olive oil, vinegar, and salt and blend until smooth.

Pour the soup into a serving bowl or pitcher, drop in a sprig of lemon thyme, if you have it, and put it in the fridge for the day or at least long enough to chill through.

Remove the thyme before serving. Check and correct the seasonings––may need a little shot of vinegar. A few thyme leaves and a drizzling of olive oil make as garnish.

3 - 5 fresh tomatoes, roughly chopped

6 - 8 ripe red strawberries

1 spring onion or sweet onion

3 tablespoons fruity olive oil

2 tablespoons balsamic vinegar

2 teaspoons salt

lemon thyme for steeping 

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