Chilled Fruit Gazpacho With Cucumber Tomato And Basil Pesto

A refreshing change from the savory chilled summer classic gazpacho, this soup is welcome during the hot days of summer. The kids might like it, too!

4 cups sliced strawberries

2 cups peeled, seeded, chopped tomatoes

3/4 cup peeled, seeded, diced cucumber

3 tablespoons chopped fresh chives

1 cup apple juice

3 tablespoons freshly squeezed lemon juice

2 tablespoons raspberry vinegar

2 tablespoons basil pesto

1/2 teaspoon salt

1/2 to 1 cup vegetable stock

4 to 6 whole strawberries for garnish (optional)

In a large bowl, combine strawberries, tomatoes, cucumber, chives, apple juice, lemon juice, vinegar, pesto and salt, stirring to mix well.  Using a slotted spoon, lift out about 3 cups of solids and transfer to a food processor or blender.  Process for 3o seconds or until smooth.  Return to remaining mixture in bowl.  Mix well.  Stir stock into soup in 1/4 cup portions until desired consistency is achieved.

Cover and refrigerate for a minimum of 2 hours or for up to 24 hours.  Taste and add more salt, lemon juice or vinegar, if required.  Serve well chilled and garnish with a whole strawberry, if using.

Serves 4 to 6.