Fridge Gazpacho

Ree Drummond

The Pioneer Woman

Transform the contents of your produce drawer into a savoury chilled soup.

12 strawberries, hulled

8 assorted tomatoes, roughly chopped

2 leaves fresh basil, plus more for serving

1 cucumber, roughly chopped

1 yellow bell pepper, stemmed and seeded

1 clove garlic, grated finely

Kosher salt

1 splash red wine vinegar

Dried oregano, as needed

Olive oil, for brushing and drizzling

Sliced good bread, for serving

To Make

1. Throw the strawberries, tomatoes, basil, cucumber, bell pepper and garlic into a food processor with 1/2 teaspoon salt and pulse until you have a coarse puree. Taste, add the vinegar, some oregano and more salt if needed and chill until ready to serve.

2. Brush a griddle pan with olive oil and grill the bread until toasted.

3. Serve the gazpacho cold. Garnish with a drizzle of olive oil, some torn basil and the grilled bread on the side.