Strawberry Gazpacho

Ingredients 

50 g crustless white bread
500 g tomatoes, roughly chopped 
150 g strawberries, chopped
150 g cucumber, peeled, chopped 
1/2 red capsicum, deseeded, chopped 
2 garlic cloves, chopped 
50 ml Strawberry Chilli Balsamic Glaze
1/2 tsp salt

Instructions 

1. Place the bread in a small bowl, pour the water over and aside for 5 minutes.
2. Squeeze out any excess moisture from the bread and place bread in food processor.
3. Add the tomatoes, cucumber, strawberries, capsicum and garlic in the processor and combine until almost smooth. Add the oil and Strawberry Chilli Balsamic Glaze, and process until combined.
4. Season with salt.
5. Pass the soup through a sieve into a bowl and discard the pulp. 
6. Cover and place in the fridge for 2 hours. 
7. Serve in a cup or bowl and drizzle with olive oil.