Description
A refreshing and vibrant roasted red pepper and strawberry gazpacho that blends the sweetness of strawberries with the smoky depth of charred red peppers. This chilled Spanish-style soup is enhanced with cucumber, garlic, thyme, and balsamic vinegar, and served with crispy garlic thyme croutons for added texture and flavor.
Ingredients
Scale
Gazpacho
- 1 Red Bell Pepper
- 3 cups Fresh Strawberries
- 1 cup Cucumber, peeled and chopped
- 1/4 cup Onion, roughly chopped
- 1 clove Garlic
- 2 sprigs Fresh Thyme
- 1/2 cup Olive Oil
- 1 tablespoon Balsamic Vinegar
- Salt, to taste
- Ground Black Pepper, to taste
Croutons
- 2 tablespoons Olive Oil
- 2 slices Bread, cut into cubes
- 2 cloves Garlic, peeled and lightly crushed
- 2 sprigs Fresh Thyme
Instructions
- Preheat Oven: Preheat your oven to 450 degrees F (230 degrees C) to prepare for roasting the red bell pepper.
- Roast Red Pepper: Place the whole red bell pepper directly on the oven rack. Roast for about 25 minutes until the skin is slightly blackened and charred, which will bring out a smoky flavor.
- Peel Pepper: Remove the roasted pepper from the oven and place it in a large bowl. Cover with plastic wrap and let it rest for about 5 minutes to loosen the skin. Peel off the skin, then remove the stem and seeds.
- Blend Gazpacho Ingredients: Add the roasted red pepper, fresh strawberries, cucumber, onion, garlic, fresh thyme sprigs, olive oil, and balsamic vinegar to a food processor. Blend until smooth, scraping down the sides as necessary.
- Season: Taste the gazpacho and add salt and ground black pepper as needed. The balance should be slightly sweet, tangy, and savory.
- Strain the Soup: Pour the blended gazpacho through a fine wire mesh sieve to remove seeds and fibrous bits. Transfer the strained soup to the refrigerator to chill while making the croutons.
- Make Garlic Thyme Croutons: Heat 2 tablespoons of olive oil in a large sauté pan over medium-high heat. Add bread cubes, garlic cloves, and thyme sprigs. Cook, stirring often, for about 5 minutes until the bread is golden brown and crispy.
- Remove Aromatics: Take out the garlic cloves and thyme sprigs from the pan, leaving the toasted croutons in the oil.
- Serve: Pour the chilled gazpacho into serving bowls. Drizzle a little olive oil and balsamic vinegar on top, sprinkle with fresh thyme leaves, and add the garlic thyme croutons. Optionally, garnish with fresh basil leaves and avocado cubes for extra flavor and texture.
Notes
- Roasting the red bell pepper directly on the oven rack provides a smoky flavor essential to this recipe.
- If fresh basil and avocado are available, they make excellent garnishes that add richness and freshness.
- You can prepare the gazpacho a day ahead; the flavors develop beautifully when chilled overnight.
- For a smoother texture, blend longer and strain well.
- Adjust the seasoning carefully to balance the sweetness of strawberries with the acidity from the vinegar and pepper.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Roasting
- Cuisine: Spanish
Keywords: roasted red pepper gazpacho, strawberry gazpacho, cold soup, Spanish recipe, summer soup, roasted pepper soup, fresh strawberry soup, garlic thyme croutons
