Chilled Summer Soup

By Matthew Accarrino
YIELD: 7-8 servings (8 oz)

1 quart tomato, diced
1 cup cucumber, peeled and seeded
3/4 cups red bell pepper, diced
½ cup onion, diced
1 cup strawberry, diced
½ garlic clove
¼ jalapeno, seeded
¼ cup basil leaves
¼ cup country bread, crustless, cubed
1 tablespoon kosher salt
¼ cup olive oil
1 tablespoon sherry vinegar
¾ cups Pure Leaf Tea House Collection™ Sicilian Lemon & Honeysuckle

Combine all ingredients and rest overnight, minimum 4 hours, in refrigerator. Blend finely.

Sliced strawberries, dried at low heat in oven on non-stick baking sheet
Basil oil or herb-infused oil (optional), as needed

Serve soup chilled with herb oil and topped with strawberry chips.