Difficulty:[usr 3]
Carefully remove the stems from the tomatoes using a small, thin, sharp knife.
Blanch them for a few seconds by plunging them into a pan of boiling water. Remove them, put them to cool in ice water, then drain them.
Peel them (the skin comes off very easily once they have been scalded) and cut them into quarters. Put in the mixer bowl.
Quickly wash and hull the strawberries. Add them to the tomatoes in the bowl of the mixer, as well as the tomato puree. Grind everything to obtain a homogeneous mixture, then strain. cheesecloth.
Whisk in vinegars, 1 teaspoon olive oil, salt and pepper. Keep this preparation cold.
When ready to serve, put the gazpacho in soup plates previously stored in the cold. Garnish with the fresh basil bunches and a few drops of olive oil.
Tip:Gazpacho can be prepared in advance and put in the fridge covered with cling film
Basil and a few drops of olive oil will be added when serving.
The plus:You can also nicely present two or three whole strawberries, sliced in half, put to float on the soup.
