1 punnet strawberries, hulled
6 vine-ripened tomatoes, roughly chopped
1 cucumber, roughly chopped
1 red chilli, seeded and roughly chopped
1 red capsicum, seeded and roughly chopped
4 tbsp red wine vinegar
1 red onion, peeled and roughly chopped
1 handful mint, roughly chopped
juice of one lemon
The idea of combining strawberries and tomatoes in this chilled soup isn’t new but definitely worth trying if you haven’t yet! The strawberries just seem to lift the whole thing and the end result is delicious. Serve as is, with a few rocket leaves on the side or maybe even make up some croutons spread with goat’s cheese to serve with little pots of the soup.
Combine all ingredients in a bowl, season to taste and mix well. Leave to marinate for at least an hour, preferably overnight. Transfer to a blender and puree until smooth. Thin out with a little stock if you think it’s too thick, otherwise serve chilled.