Strawberry Gazpacho

Ingredients

• 1 lb. 4 ounces strawberries hulled and lightly crushed
• 4 ounces white onions thinly sliced
• 4 ounces red bell peppers thinly sliced
• 5 ounces cucumber peeled, seeded, thinly sliced
• 1 half clove of garlic crushed
• 1/4 cup tarragon leaves
• 1/4 cup balsamic vinegar
• 1/4 cup extra-virgin olive oil
• Salt to taste
• Pepper to taste
• Strawberries hulled and finely diced
• Chives finely minced
• Red bell pepper finely diced
• English cucumber peeled, seeded, and finely diced
• 1-2 tablespoons of almond oil
• Whole fresh chervil sprigs

Instructions

1. 1
   Place the first eight ingredients in a bowl, mix well, cover with plastic wrap, and refrigerate overnight.
2. 2
   The next day, puree the ingredients in a blender and season with salt and pepper to taste. If the mixture is too thick you can thin with water.
3. 3
   Allow to thoroughly chill again before ladling into soup plates or bowls.
4. 4
   To garnish, gently toss all the diced or minced vegetables and fruit with almond oil. Mound in the center of the soup plate and top with some chervil sprigs.