Strawberry-tomato gazpacho

Ingredients

Start-to-finish: 1 hour, 20 minutes (20 minutes active)  

Serves 6-8

16 large strawberries, cleaned and hulled

5 small vine ripe tomatoes, chopped

1/3 cucumber, chopped

2 jalapenos, seeded and chopped

1/2 bunch mint, chopped (plus extra for garnish)

2 limes, juiced

3 tablespoons honey

Salt and pepper to taste

Garnish:

2 ounces goat cheese, softened

2 limes, zested

1 teaspoon black pepper

Preparation

Place all ingredients into blender; puree until smooth. Pour soup into a large bowl; set into an ice bath. Chill soup 1 hour.
Stir and adjust seasonings.
Place goat cheese, lime zest and pepper into small bowl; stir together until fully combined. To serve: ladle soup into each bowl; top with small dollop of prepared goat cheese and snips of fresh mint leaves.