Hull and quarter the strawberries. Core and roughly chop the Campari tomatoes. Peel, halve, and seed the cucumber, then roughly chop. Remove any thick stems from the basil and arugula.

Blend

In a blender or food processor, combine the strawberries, chopped tomatoes, cucumber, arugula, basil, and the whole garlic clove. Add 3 tablespoons extra-virgin olive oil, 2 tablespoons sherry vinegar, 1/2 cup cold water, 1 teaspoon salt, and 1/2 teaspoon black pepper.

Process until smooth

Blend on high until the mixture is very smooth, about 60–90 seconds. If the blender struggles, work in two batches and pulse to combine, then blend again. Taste and adjust seasoning: add up to 1 more tablespoon vinegar if it needs brightness, or up to 1 tablespoon honey or 1/4 teaspoon sugar if you prefer a touch sweeter to balance acidity.

Strain (optional)

For a silky gaspacho, pass the blended mixture through a fine-mesh sieve into a bowl, using a spatula to press solids through. This removes seeds and skins. If you prefer more texture, skip straining.

Chill

Cover the bowl and refrigerate the gaspacho for at least 1 hour, ideally 2–4 hours. Cold temperature allows flavors to meld and intensify.

Adjust before serving

After chilling, stir the soup and taste. Adjust seasoning with additional salt, pepper, or up to 1 tablespoon olive oil for silkiness. If too thick, thin with up to 1/4 cup cold water until desired consistency is reached.

Garlic Croutons

Preheat oven

Preheat the oven to 375°F (190°C).

Toss bread

In a bowl, combine the bread cubes with 2 tablespoons olive oil, 1 finely minced garlic clove, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Toss until evenly coated.

Bake

Spread the bread cubes in a single layer on a baking sheet. Bake for 10–12 minutes, tossing once halfway through, until golden brown and crisp. Watch closely to avoid burning. Remove and let cool; they will crisp further as they cool.

Assembly & Garnish

Serve

Ladle chilled strawberry & tomato gaspacho into bowls or chilled shallow bowls, about 1 to 1 1/4 cups per serving.

Garnish

Drizzle about 1 teaspoon extra-virgin olive oil over each bowl. Arrange a few thin cucumber slices and 2 basil leaves and a small handful of micro arugula on top. Sprinkle approximately 2 tablespoons of garlic croutons per bowl for crunch.

Final seasoning

Finish with a small pinch of flaky sea salt and a crack of black pepper to taste. Serve immediately while croutons remain crisp.