Cut green tops from strawberries and wash them.
Remove stem from tomato and cut into quarters.
Peel cucumber, cut in half and remove seeds with a spoon. Cut into 4 inch pieces.
Cut peppers in half and remove stem and seeds, then cut into quarters.
Pick leaves from herbs and chop roughly.
Mix everything with seasonings and vinegar in a large bowl.
Working in batches, put 3/4 of the mix in the food processor until you get a chunky puree. The last 1/4 of the mix blend until very fine.
Taste and adjust seasoning.
Serve ice cold with a dollop of plant-based yogurt on top.
*Sub cilantro for the herbs and add jalapeno to make strawberry pico de gallo.

1 carton (16oz) fresh strawberries
4 roma tomatoes
1 cucumber
1 bell pepper
1/2 jalapeno (optional)
1 lime
4 sprigs parsley
2 sprigs fresh mint
1/2 tsp salt
1/4 tsp pepper
1 tbsp balsamic vinegar
Yogurt for garnish (optional)