Strawberry Gazpacho

• 1 medium tomato, coarsely chopped (about 1 1/3 cups)
• 1/2 English cucumber, peeled and coarsely chopped (about 1 cup)
• 1/2 medium red bell pepper, seeded and coarsely chopped (about 1/2 cup)
• 1 pound ripe strawberries, hulled and halved
• 1/2 teaspoon minced garlic
• 1/2 teaspoon chopped thyme
• 3 tablespoons extra-virgin olive oil
• 1 tablespoon balsamic vinegar
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup organic vegetable broth
• 6 strawberries, sliced

1. Place tomato, cucumber, and bell pepper in a food processor; pulse until finely chopped. Transfer to a bowl.
2. Add halved strawberries to processor; pulse until finely chopped. Add chopped strawberries to cucumber mixture, stirring to combine. Reserve 1 cup strawberry mixture; return remaining strawberry mixture, garlic, and thyme to processor; process until pureed. Return mixture to bowl; stir in olive oil, vinegar, salt, black pepper, and reserved 1 cup strawberry mixture.
3. Cover and chill 4 to 8 hours. Stir in broth. Garnish with sliced strawberries.

tomato, cucumber, red bell pepper, strawberries, garlic, thyme, extravirgin olive oil, balsamic vinegar, kosher salt, freshly ground black pepper, vegetable broth, strawberries

Taken from www.myrecipes.com/recipe/strawberry-gazpacho (may not work)