Place the strawberries in a blender along with all the other ingredients up to and including the salt, puree until smooth, cover and chill for at least 1 hr.
Heat the oil in a non-stick frying pan. Fry the bread for approx. 5 mins. until crispy and golden brown. Plate up the gazpacho, top with the croutons, strawberries and basil, drizzle with oil.