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.
Get the rest of your gazpacho ingredients prepared and put it all into a food processor.
Remove skin and seeds from the pepper and add it to the 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, and thyme. Cook for about 5 minutes, until bread is golden brown and crispy.
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!)
Recipe by at https://www.ideahacks.com/strawberry-gazpacho/