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Roasted bell pepper gazpacho

Servings: 2

  • 2 red bell peppers
  • 1 clove garlic
  • 2 shallots
  • ½ cucumber
  • 300 g tomatoes
  • 2 tbsp white balsamic vinegar
  • 2 tbsp balsamic vinegar
  • 1 tbsp sugar
  • 50 ml olive oil
  • salt
  • pepper
  • basil (for garnish)
  • olive oil (for sprinkling)
  • smoked paprika powder (for sprinkling)

Utensils: oven, baking sheet, cutting board, knife, paring knife, bowl (large), blender

Preheat oven to 250°C /480°F. Place bell peppers on a baking sheet, transfer to oven, and bake at 250°C/480°F for approx. 20 min. Remove bell peppers from oven, let cool, then peel and de-seed.

In the meantime, peel the garlic, shallots, and cucumber and dice finely. Finely dice tomato. Add all the diced ingredients to a large bowl along with the roasted bell pepper flesh. Add white balsamic vinegar, balsamic vinegar, and sugar. Season with salt to taste and let rest approx. 30 min.

Add all the ingredients in the bowl and the olive oil to a blender. Blend until smooth. Season with salt and pepper to taste. Transfer to fridge and chill for approx. 1 hour. Drizzle oil on top, season with smoky paprika powder to taste, and garnish with basil leaves.

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