Take stems off each tomato. With a knife, draw a cross on the bottom of each tomato. Slowly Peel tomato with paring knife removing all skin. Dice the tomato and place into a mixing bowl.
Peel the cumber and extract the seeds with the back of a peeler and dice. Place into the mixing bowl.
Dice the pepper, onion, and strawberries and place into the mixing bowl.
Mince the garlic and add to the mixing bowl.
Slowly incorporate the olive oil, sherry vinegar, salt and pepper to vegetable mixture. Mix thoroughly and set aside.
In a very cold mixing bowl, whisk the cream with an electric mixer until it’s a soft whipped texture.
Serve the gazpacho in individual bowls and add a heaping tablespoon of cream.
Sprinkle a pinch of the Espelette pepper onto the cream and serve chilled.
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