Strawberry Gazpacho: A Refreshing, Unconventional Summer Soup
· 4 servings
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.
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.
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.