For the gazpacho:
In a bowl, toss all the ingredients for the gazpacho in a bowl. Cover with plastic wrap and let marinate at room temperature for an hour.
Puree the ingredients in a blender on high speed until very smooth. Taste and season with more salt or vinegar if necessary. Chill in the refrigerator until cold.
Serve in chilled bowls, garnishing with extra-virgin olive oil, orange mint leaves, freshly ground black pepper, freeze-dried strawberries, and our sharp cheddar granola.
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