Ingredients

The following ingredients have 2 Servings
  • 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

Instruction

  • 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!)