Chop the vegetables and blend everything except the strawberries. Leave in the fridge for 8 hours.
Then add the strawberries, blend, strain and season with salt and pepper.
Pour the gazpacho into a deep serving bowl, add the cheese and pour over olive oil, season with salt flakes, ground pepper and pistachios. Decorate with extra fruit and sprouts.
To prepare the vinaigrette, emulsify the vinegar with the oil, the salt, the sugar and the pepper in a bowl using a utensil.
In a bowl, mix the cucumber with the vinaigrette and add the extra fruit and beansprouts.