After the chicken broth popsicle recipe for Mon Bouillon froid during the summer months, I wanted to share another recipe with you... The recipe for strawberry-tomato-basil gazpacho.

Ingredients:

• 800 g ripe, fragrant tomatoes
• 300 g strawberries
• 3 basil stems and a few leaves for decoration
• 2 frozen Mon Bouillon Chicken Turmeric cubes or the rest of your cold broth (not too much so that the gazpacho isn't too watery)
• 2 tablespoon(s) olive oil
• 5 drop(s) Tabasco
• Ground pepper

Preparation:

• Plunge the tomatoes into a pan of boiling water for 2 minutes to remove the skin. Remove the stalks, cut the tomatoes into pieces and place in a blender with the cold stock.
• Wash and hull the strawberries, then add them to the tomatoes. Reserve a few to serve. Wash the basil and add to the blender.
• Pour in the vinegar, olive oil and Tabasco, season with salt and pepper, and blend finely.
• Pour into six glasses and add a few strawberry slices and basil leaves.
• Enjoy chilled.

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