Gazpacho soup usually referred to as gazpacho, is a cold Spanish soup originating in the Southern region of Andalusia. It descends from an ancient Andalusian concoction based on a combination of Bread, Olive oil, Vinegar, salt, tomatoes and bell pepper.
It is well known all over the world today.

And here I present my version to you:

Tomatoes and strawberries gazpacho soup.

- 1/2 pound of strawberries
- 1/2 pound of cherries tomatoes
- 2 tbs balsamic vinegar
- 3 tbs e.v.o.o.
- 1 small cucumber
- 1 slice of toast bread
- 1 cut lime
- Fleur de sal
Wash the strawberries, the tomatoes and the cucumber.
Peel off the skin of the cucumber.
Dice all the vegetables.
Soak the bread in the water.
Put all the ingredients in a blender (except for the salt and the cut lime) and blend it for 30 sec.
If the mix is too thick, you can add some water.
Store the gazpacho in the fridge for a couple of hours at least, better overnight.
To serve:
Rub the outside rim of the glasses with a cut lime and press them into a plate of fleur de sal, to coat.
Fill then the glasses and decorate -if you like- with mint or basil leaves.

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