Roasted Red Pepper and Strawberry Gazpacho

This savory Strawberry Gazpacho is a light and refreshing cold soup that will keep you cool this summer!

Gazpacho:
1 red bell pepper
3 cups (450 g) halved strawberries, hulled
1 cup (150 g) chopped cucumber, seeded and peeled
¼ cup (40 g) chopped onion
1 clove garlic
2 sprigs of thyme, stems removed
½ cup (118 mL) olive oil
1 Tbsp (15 mL) balsamic vinegar
Pinch of salt and pepper if needed

Croutons:
2 Tbsp (30 mL) olive oil
2 slices of bread, diced
2 cloves garlic, crushed
2 sprigs of thyme

View the full recipe at Live Eat Learn →