Directions
Step 1
Make the soup: In a big bowl, toss collectively the chopped tomatoes, strawberries, bitter cream, vinegar, garlic, onion, bread, 1 teaspoon of salt, and black pepper to style. Refrigerate till the bread is tender, about half-hour.
Step 2
In the meantime, make the garlic oil: To a small skillet over low warmth, add the oil, sesame seeds, crimson pepper flakes, and garlic. Cook dinner till the garlic is tender and starting to brown, about 8 minutes. Pour right into a heatproof measuring cup and put aside. When cool sufficient to style, season with salt.
Step 3
Switch the tomato combination to a meals processor and mix till very clean. With the meals processor working on low, add the oil in a sluggish, regular stream till the soup is thick and velvety. Refrigerate till chilly, 1–2 hours.
Step 4
To serve, divide the soup amongst 4 bowls. Prime evenly with the cherry tomatoes, garlic oil, and dill flowers if desired.
