6 - 8 ripe red strawberries
1 spring onion or sweet onion
3 tablespoons fruity olive oil
2 tablespoons balsamic vinegar
2 teaspoons salt
lemon thyme for steeping
Whirl the tomatoes, strawberries and onion in a blender. Add the olive oil, vinegar, and salt and blend until smooth.
Pour the soup into a serving bowl or pitcher, drop in a sprig of lemon thyme, if you have it, and put it in the fridge for the day or at least long enough to chill through.
Remove the thyme before serving. Check and correct the seasonings––it may want a pinch more salt or a little shot of vinegar. A few thyme leaves and a drizzling of olive oil make nice garnishes.