1. Preheat the oven to 350°F (180°C).

2. Pierce the squash all over with a fork. Place in the oven for 45 minutes. Remove and let cool to room temperature.

3. Cut the squash in half lengthwise. Remove the seeds and scoop out the flesh.

4. In a blender, puree the squash flesh and add the orange juice, salt, pepper, and rice vinegar. Mix and refrigerate for 45 minutes.

5. Cut the cucumber into small dice and mix with a few leaves of fresh thyme.

6. Decorate the gazpacho with the cucumber and thyme mixture just before serving.