Tomato, Strawberry & Basil Gazpacho
1 lb Roma tomatoes
1 lb fresh strawberries, rinsed and hulled
2-4 large basil leaves
1 medium size cucumber
1 slices bread, crust removed
1/4 cup olive oil
1 garlic clove peeled
1 tablespoon balsamic vinegar
Juice form 1/2 lemon
Salt and pepper to taste
Parmesan cheese and additional basil and olive oil for garnish
Add all ingredients to blender or food processor. Blend/process to desired consistency. Chill for a least one hour prior to serving. Serve in bowl and garnish with grated Parmesan and thing strips of basil. Add a dash of olive oil as garnish if desired.
For chunkier gazpacho, pulse process or coarsely blend a portion of the recipe, set aside and then process or blend remaining amount. Blend the two together for a combination of chunky and smoother gazpacho.