This Spanish strawberry gazpacho recipe adds a hit of freshness and sweetness to the classic vegetable soup, to help keep you refreshed on sunny spring afternoons!
Put all of the ingredients in a large mixing bowl. (If serving the soup in a bowl, rather than a glass, keep two strawberries for garnishing later). Roughly crush with a fork and then let stand, covered, in the fridge for two hours.
Remove from fridge and puree (in batches if need be) in a blender or in a bowl using a stick blender.
Pass the puree through a sieve, making sure to press the solids firmly to extract as much liquid as possible.
Taste and season with salt, or tabasco if you want a bit of a kick. Chill in fridge for at least 30 minutes before serving. If serving in a bowl, garnish with a few extra leaves of mint, sliced strawberries, and a drizzle of olive oil.