1. Place strawberries, onion, red capsicum, cucumber, garlic, red wine vinegar and olive oil into mixing bowl. Blitz for 1 min/speed 10. (As you’ll see in the video, I add the ice and seasoning now too and blend the whole lot for 45 seconds. It’s up to you if you go my way or the cheffy way as per this recipe.)
2. Taste for sweetness and add a little sugar, if desired, along with the ice cubes, salt flakes and black pepper. Blend for another 1 min/speed 10. Serve straight away or transfer to a bowl and refrigerate for 1 hour before serving.
Tomato, Basil and Goat’s Cheese Salad
3. Cut the red and yellow cherry tomatoes in half and place in a bowl. Toss with salt flakes, black pepper and olive oil. Finely slice the basil leaves (or just tear them) and gently mix through. Place a small amount of tomato salad on each plate and top with thin slices of the chèvre.
Serve the chilled gazpacho alongside the salad.