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