Tomatoes, strawberries and avocados gaspacho, slivered and roasted almonds, cayenne pepper and fresh basil, croutons

Preparation time: 40 min

• Preparation

  Wash and cut the tomatoes into cubes.

  Remove the stems from the strawberries, remove the leaves from the mint.

  Pell the avocados.

  Roast the almonds in the oven for 5 minutes and crush them .

  Make croutons with the slices of country bread (olive oil, salt and Espelette pepper) roast them in a pan.

• Soup

  1st preparation

  Mix together the tomatoes and strawberries. Pass with and hand mixer or in a blender.

  Add the olive oil, balsamic vinegar and cayenne pepper.

  Salt, then pour into bowls and place in the refrigerator.

  2nd preparation

  Puree together the avocados with the ice cubes, lemon juice, mint and mustard. Add salt and pepper.

  Pour this preparation in the center of the bowls (1st preparation), place here and there the crushed almonds, the croutons, a mint and basil leaf.

  Serve chilled.