Gazpacho tomato and strawberry
1 1/2 cups (150 g) strawberries
6.3 oz. (180 g) cherry tomatoes
1 tbsp (15 ml) fresh basil
1 tbsp (15 ml) olive oil
2 tbsp (30 g) goat cheese
Salt and pepper to taste
Bring a large pot of water to the boil.
While water is coming to the boil, prepare the tomatoes by cutting a small cross at the base of each one with a sharp knife.
Immerse the tomatoes in the boiling water for a few seconds, enough to allow the skin to begin detaching from the flesh.
Remove the tomatoes from the boiling water and immerse immediately in a bowl of iced water.
Peel the skin from the tomatoes. Remove stems and cut the strawberries into pieces.
Place all the ingredients into a food processor and blend to a smooth consistency.
Chill the mixture for about 3 hours, pour into bowls and serve topped with small cubes of goat cheese.