Ingredients

• FOR THE GARNISH

  • 1/4 cup finely minced hulled strawberries
  • 1 bunch chives, finely minced
  • 1/4 cup finely minced red bell pepper
  • 1/4 cup finely minced, peeled, seeded English cucumber
  • 2 tablespoons almond oil
  • Lightly toasted Marcona almonds, halved lengthwise, for garnish
  • Sprigs fresh chervil, for garnish

• FOR THE GAZPACHO

  • 2 pounds strawberries, hulled and lightly crushed
  • 1/2 cup chopped onion
  • 1/2 cup chopped red bell pepper
  • 1 (5-ounce) English cucumber, peeled, seeded, and cut into 1/2-inch-thick slices
  • 1/2 clove garlic, crushed
  • 1/2 cup fresh tarragon leaves
  • 1/4 cup balsamic vinegar
  • 1/2 cup extra-virgin olive oil
  • Coarse salt and freshly ground pepper