[one_third]Ingredients
4 tomatoes
1 cucumber
½ red bell pepper
1 small green onion
500 gr strawberries
1 garlic clove
750 cc water
100 cc olive oil
30 cc sherry vinegar
Salt
4 mould bread slices
50 g goat cheese
Basil leaves
Egg
Grated parmesan
an excellent extra virgin olive oil[/one_third][two_third_last]Preparation
To make the gazpacho blend together all the ingredients from the first group. Take the crust out from the mould bread slices and blend it with the rest of the ingredients. Pass the mixture through a fine sieve and put it in the fridge or freezer, because you’ll need to serve it very cold.
To garnish, cut the mould bread slices (without the crust) and cut them in quarters. Put a slice of goat cheese on top of every bread square and a basil leaf on top. Seal, putting another square of bread on top and pressing. Coat with egg and drain the excess of egg. Coat again with breadcrumbs, and fry in preheated olive oil until golden brown. Serve inmediately the gazpacho in a soup dish, garnishing with this bread squares and some more strawberries, cut in slices. Eat inmediately to have the maximum contrast (warm and cold)!![/two_third_last]
