Strawberry, Tomato and Fennel Gazpacho

Preheat the oven to 35

Cut the bread into 1-inch cubes. (You will need about 1 cup.) Scatter the bread cubes on a baking sheet and bake for 7 minutes, or until crisp.

Let cool.

In a large bowl, combine the chopped tomatoes, strawberries and bell pepper with the sliced fennel, mineral water, garlic and bread cubes and, working in 2 batches, puree in a food processor. Strain the gazpacho through a fine sieve set over another large bowl. Season the gazpacho with salt. Refrigerate for about 25 minutes, or until chilled.

Meanwhile, in a bowl, combine the diced tomatoes, strawberries, pepper and fennel. Refrigerate until chilled.

Spoon the diced mixture into shallow soup bowls and ladle the gazpacho on top.

Drizzle each bowl of soup with olive oil and serve.