I found this experimental summer soup recipe on the web pages of a Finnish newspaper. The combination of peppers, shallots and strawberries does sound a bit strange, but it also made me curious of what it would taste like. Of course we are all familiar with gazpacho, the classic of cold vegetable soups, and the principle of making this soup reminds me of gazpacho, but combines other, more exciting summer flavours. I must say that the taste of this soup is very interesting (as was my first reaction), but it's not too bad at all. This dish was a nice refreshment and a sufficiently filling meal on a hot day.
3 large red bell peppers
400 g strawberries
2 garlic cloves
½ tbsp rosemary
1 tsp salt
½ tsp ground black pepper
Chop the fresh peppers, tomatoes, shallot and garlic roughly. Purée all ingredients, apart from the ground black pepper (that should be ground on the top of the soup before serving). Add a little water, if the soup seems to be too thick.
Let the soup rest one hour in the fridge before the serving. Then serve cool in glasses with ground black pepper on the top.