Using a peeler, cut 8 thin slices of cucumber for decoration, peel the rest of the cucumber, and then set aside.
Peel the garlic cloves and blanch them by dipping them in a saucepan with boiling water for a few seconds.
Wash the strawberries, removing the stems.
Mix all the gazpacho ingredients and set aside in the refrigerator for 12 hours.
Using a food processor, blend the solid ingredients with cold water until you achieve a smooth cream.
Strain, add Gluten free Stir-fry Sauce, and add salt and pepper to taste.
Refrigerate until serving.
4 ea Strawberries
8 ea Raspberries
15 g Extra-virgin olive oil
In a soup plate, place two slices of cucumber, two halved raspberries, and one finely sliced strawberry in the center of the plate, creating a mini-salad with volume. Dress with a few drops of extra-virgin olive oil.
Present the cold strawberry gazpacho in a separate pitcher and serve it at the table in front of the guest.