Roasted bell pepper gazpacho
- 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
- 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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