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Roasted bell pepper gazpacho

Servings: 2


  • 2 red bell peppers
  • 1 clove garlic
  • 2 shallots
  • ½ cucumber
  • <550 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. <55 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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