Strawberry Gazpacho

Method:

1. Heat a small saute pan over a medium heat. Coat the pan with 1 tablespoon of the olive oil and add 1 clove of garlic. When the garlic begins to sizzle, add the bread cubes. Toss occasionally until the bread starts to colour, then add the thyme and continue to toss until the bread is golden brown. Transfer the bread cubes to a large bowl and discard the garlic and thyme.
2. Add the strawberries, cucumber, peppers, remaining garlic clove, the remaining 125ml olive oil, tomato juice, vinegar and salt to the bowl. Toss to combine and cover tightly with cling film. Marinate at room temperature for between 3-6 hours.
3. Puree the ingredients and their juices with a blender on a high speed until you get a smooth consistency. Chill in the fridge until very cold.
4. Taste and season as necessary and if you wish you can add a few dashes of Tabasco sauce.
5. Serve with a basil leaf and a swirl of olive oil or delicious Summer Harvest Rapeseed Oil.