Photo: Caitlin Bensel Styling: Claire Spollen
While tomato season is at bay, turn to strawberries to make this refreshing version of the classic Spanish chilled vegetable soup.
Serves 6 (serving size: 1/2 cup)
1. Place tomato, cucumber, and bell pepper in a food processor; pulse until finely chopped. Transfer to a bowl.
2. Add halved strawberries to processor; pulse until finely chopped. Add chopped strawberries to cucumber mixture, stirring to combine. Reserve 1 cup strawberry mixture; return remaining strawberry mixture, garlic, and thyme to processor; process until pureed. Return mixture to bowl; stir in olive oil, vinegar, salt, black pepper, and reserved 1 cup strawberry mixture.
3. Cover and chill 4 to 8 hours. Stir in broth. Garnish with sliced strawberries.