Roasted Red Pepper and Strawberry Gazpacho
This savory Strawberry Gazpacho is a light and refreshing cold soup that will keep you cool this summer!
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 3 people
- 1 red bell pepper
- 3 cups halved strawberries 450 g, hulled
- 1 cup chopped cucumber 150 g, seeded and peeled
- ¼ cup chopped onion 40 g
- 1 clove garlic
- 2 sprigs of thyme stems removed
- ½ cup olive oil 118 mL
- 1 Tbsp balsamic vinegar 15 mL
- Pinch of salt and pepper if needed
- 2 Tbsp olive oil 30 mL
- 2 slices of bread diced
- 2 cloves garlic crushed
- 2 sprigs of thyme
Preheat oven to 450 degrees F and set red pepper directly on the rack. Roast for about 25 minutes, until slightly blackened and charred. Remove from oven, set in a large bowl, and cover bowl with plastic wrap. Let sit about 5 minutes, until skin is loose, then remove skin, stem, and seeds.
Put all of your gazpacho ingredients into a food processor. Process until smooth, scraping down the sides as needed. Add salt and pepper to suit your taste (though it shouldn’t need much).
Pour gazpacho through a wire mesh sieve to remove seeds and fibers. Place in the refrigerator to chill while you make the croutons.
In a large saute pan, bring 2 Tbsp olive oil to medium/high heat. When hot, add bread, garlic (crushed but still intact), and thyme (on the stem). Cook for about 5 minutes, until bread is golden brown and crispy. Remove garlic and thyme.
To serve, pour gazpacho into 2 or 3 serving bowls. Drizzle with olive oil and balsamic, sprinkle with thyme leaves, and top with croutons. (You can also garnish with basil leaves and avocado cubes!)
Serving: 1serving | Calories: 463kcal | Carbohydrates: 21g | Protein: 2.5g | Fat: 43.9g | Sodium: 47mg | Fiber: 4.9g