Gazpacho is such a great soup that some people just can´t hold themselves in and wait for tomatoes to be good. The minute the thermometer flirts with 30ºC they´re off, and the resulting gazpachos can be a little bit boring and somewhat pale.
This is a version I was taught last week by Isabela Muro. Throwing strawberries in with tomatoes and olive oil into a blender may seem a little bit wacky, but it works very well. The strawberries give it sweetness and colour, and the whole thing is fruity and light and satisfying. The normal gazpacho is much much better, but this makes for a fun little change, and good sense if you must have gazpacho right now.
All you do is mix 1 kg. strawberries, 1 kg. tomatoes, 300 ml. olive oil, 4 tablespoons of vinegar and 1 garlic clove (seedling out and blanched beforehand). Blitz it in a stong blender, strain it with a chinoise and you´re good to go.