Roasted bell pepper gazpacho

Step 1/3

• 2 red bell peppers

• oven
• baking sheet
• cutting board
• knife

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.

Step 2/3

• 1 clove garlic
• 2 shallots
• ½ cucumber
• 300 g tomatoes
• 2 tbsp white balsamic vinegar
• 2 tbsp balsamic vinegar
• 1 tbsp sugar
• salt

• paring knife
• bowl (large)

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.

Step 3/3

• 50 ml olive oil
• salt
• pepper
• basil (for garnish)
• olive oil (for sprinkling)
• smoked paprika powder (for sprinkling)

• blender

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.

Enjoy your meal!