Wash the strawberries and tomatoes, clean the onion, remove the straw stalks and cut everything into pieces, including the 2 slices of bread.
Put everything in a bowl, season with transfer them in a bowl, add salt, pepper, chilli, oil and vinegar and start blending with a blender (alternatively, put everything in a blender and blend in this way). If needed, add a little cold water to help you get a fluid but creamy consistency.
Serve the strawberry gazpacho at room temperature or cold in a fridge, accompanied by a few extra pieces of pancarè, natural or toasted.
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