Ingredients
3 cups fresh strawberries, hulled and halved, or sliced frozen strawberries
2 cups diced English cucumber, peeled and seeded (about 1 large cucumber)
1 cup diced fresh Roma tomatoes, seeded (about 2 Roma tomatoes)
1 tbsp balsamic vinegar
Freshly ground salt and pepper
Toppings
1 cup fresh ricotta cheese
½ cup microgreens
Small leaves of mint, basil or Italian parsley
Preparation
In a food processor or blender, purée all the soup ingredients until smooth.
Season with salt and pepper.
Refrigerate for 4 to 8 hours to allow the gazpacho to chill completely and develop its flavors.
To Serve
Serve the gazpacho cold in bowls.
Top with quenelles of fresh ricotta, microgreens and fresh herbs.
Season lightly with salt and pepper and serve immediately.
