At a glance
You'll get a refreshingly unconventional cold soup that starts with roasting a red pepper for 30 minutes, then blending it with fresh strawberries, cucumber, and tomatoes into a chunky, vibrant mixture. The result is a surprisingly delicious balance of sweet and savory that comes together quickly once you serve it chilled with a drizzle of balsamic glaze.
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Roast the pepper
Simply place the whole pepper on a rack in the oven, or on a baking tray. Roast the pepper at 200°C for half an hour. Once done, cut it open, scoop out the seeds and remove the stem.
For this step
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Peel the cucumber and blend
Peel the cucumber and cut it into chunks. Put all the ingredients, including the roasted pepper, into a blender. Blend on a higher speed – ideally the mixture shouldn't turn out completely smooth.
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Season to taste
Pour the strawberry gazpacho into bowls or glasses. Garnish with strawberry slices, sprigs of thyme and a creamy balsamic drizzle. You can chill it in the fridge a little longer if you like.
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