At a glance
This chilled strawberry soup might sound unusual, but it's surprisingly quick to make — you'll roast a pepper for 30 minutes while prepping other ingredients, then blend everything into a textured mix that's perfect for cooling down. The whole process takes under 45 minutes, and you're left with a refreshing, vegan-friendly dish that's great for summer.
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Roast the pepper
Simply place the whole pepper on a rack in the oven, or on a baking tray. Roast it at 200°C for half an hour. Once done, cut the pepper open, scoop out the seeds and remove the stem.
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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 — it's best if the mixture isn't completely smooth.
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Season to taste
Ladle the strawberry gazpacho into bowls or glasses. Garnish with strawberry slices, sprigs of thyme and a drizzle of creamy balsamic. You can chill it in the fridge a little longer if you like.
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