The addition of strawberries to this gazpacho gives a perfect balance of sweetness with the tomatoes, onions, peppers and chilli.
Place all the ingredients together in a large bowl reserving some of the chopped strawberries, cucumber and small basil leaves for garnish. Cover with cling film and leave in the fridge for a few hours. This allows all the flavours to develop.
Spoon into small cups or glasses and garnish with a small drizzle of extra virgin olive oil, cucumber, strawberries and small basil leaves. Serve with breadsticks for a delicious light starter.
