Strawberry Cherry Tomato Gazpacho

Rinse and dry all produce. Preheat the oven to 400°F. Trim the strawberries and halve. Deseed the bell peppers and jalapeño and roughly chop both.

Add the strawberries, bell peppers, jalapeño, and cherry tomatoes to a food processor (if your food processor is small, blend in batches). Pulse to finely chop everything. Add the agave, champagne vinegar, and as much or as little sriracha as you’d like and pulse again. Season gazpacho with salt and place in the refrigerator to cool.

Add the balsamic vinegar and turbinado sugar to a small saucepan and place over medium-high heat. Bring to a boil and cook until the sugar dissolves and the sauce coats the back of a spoon, about 1 to 2 minutes. Watch carefully! This happens quickly. Transfer reduction to a small bowl to thicken as it cools.

Halve the ciabatta roll and drizzle with 2 tsp olive oil. Place directly on the oven rack to toast, about 4 to 6 minutes. Halve the avocado and remove the pit. Scoop out the flesh.

Smash the avocado on the toasted ciabatta. Sprinkle with hemp seeds and salt.

Ladle the strawberry cherry tomato gazpacho into large bowls. Drizzle with balsamic reduction and 1 tsp of olive oil. Serve with avocado toast. Dig in!