Bring a pot of water to a boil on the stove top and fill a separate bowl with ice water.

Cut a shallow "x" with a sharp knife at the bottom end of each plum tomato.

Drop the tomatoes into the boiling water until the skin begins to wrinkle and split at the "x", about 45 to 50 seconds.

Use a slotted spoon to remove the tomatoes from the boiling water and immediately plunge them into the ice water to stop the cooking process.

Peel the skins from the cooled tomatoes, cut each in half, and squeeze gently to remove most of the seeds.

Place the prepped tomatoes into the bowl of a food processor along with the diced cucumber, red bell pepper, and red onion.

Pulse until roughly combined, then pour the vegetable mixture into a large holding bowl.

Place the halved strawberries into the food processor and pulse until chopped, then stir them into the vegetable mixture.

Reserve 1 cup of this chunky strawberry and vegetable mixture for texture, pouring the rest back into the food processor.

Add the minced garlic and fresh basil to the processor.

Squeeze the excess water from the soaked slice of white bread and add it to the bowl to act as a binder.

Pulse the machine until the mixture is completely pureed and smooth.

Pour the smooth puree back into the large holding bowl.

Stir in the vegetable broth, olive oil, and red wine vinegar.

Fold in the reserved 1 cup of chunky strawberries and vegetables.

Season the gazpacho thoroughly with the kosher salt and hot pepper sauce.

Place the soup into the refrigerator and chill for at least 4 hours to allow the flavors to marry.

Serve the soup cold, garnished with fresh basil and a slice of strawberry.