Strawberry Gazpacho

As the summer is coming Gazpachos start to show up in the Spanish fridges. Gazpacho is a refreshing cold soup typical of this season, the most popular is the Gazpacho Andaluz from the southern region of Spain, Andalucia, although we can find multiple versions all over Spain. Because I still had remaining strawberries from the dessert Strawberries with Balsamic Vinegar I decided take advantage of this and make this fancy version of the traditional Gazpacho.
 
Ingredients for 6 people:
-500 gr.(1Lb. 2oz.)Strawberries.
-500 gr.(1Lb. 2oz.)Tomatoes (preferably Roma tomatoes).
-1/2 Shallot.
-1/2 Cucumber.
-1/2 Red Bell Pepper.
-50 ml.(1.70Fl.oz.) Spanish Extra Virgin Olive Oil.
-20 ml.(0.70Fl.oz.) Vinegar.
-Salt.

Wash all the veggies and coarsely chop them all, some recipes peel the tomatoes and the cucumber, but I don´t do it, there´re a lot of vitamins in them! So, it´s up to you. Put the pieces in a deep bowl and mix them with a hand blender. If the mix is pretty thick you can always add some water*. Fold the washed and minced strawberries into the bowl and blend all again. Include the EVOO, the vinegar and the salt. When the taste is to your liking, you can strain the Gazpacho to make it smoother. As decoration and accompaniment, mince some tomatoes pieces and strawberries. *As a variation, if you want a thicker Gazpacho you can add moist bread to the mixture and blend it in.

It´s pretty difficult to find a good song related to the gazpacho, so...