1. Wash all the produce then add the cherry tomatoes, cucumber, red bell pepper, red onion, garlic, strawberries, basil, red wine vinegar, salt, and pepper to a high-speed blender. Blend until completely smooth and no chunks remain. The longer you blend, the more smooth it will be.
2. With the blender running, slowly drizzle in the olive oil to emulsify the mixture and create a silky, creamy texture.
3. Transfer the gazpacho to glasses or a container and refrigerate for at least 2–4 hours, or until fully chilled and the flavors have had time to develop.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Stir before serving, as natural separation may occur.