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Gazpacho with strawberries


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For 4 people
300 g strawberries
300 g cherry tomatoes
2 tablespoons balsamic vinegar
3 tablespoons extra virgin olive oil
1 cucumber
1 shallot
1 slice of bread


Prepare the gazpacho in the evenings and serve the next day.
Wet the slice of bread into a bowl of water and finely chop the shallot.
Wash and clean the strawberries and vegetables.
Peel the cucumber and cut it all into chunks.
Squeeze the bread and add to vegetables.
Add the balsamic vinegar and oil and transfer everything to the mixer until the mixture is rather fluid and velvety.
Gazpacho is ready; put it in the refrigerator overnight.
Serve in small glasses: just before serving, moisten the edge of the glasses with salt and brush with lemon juice, preferably aromatic.

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