Grilled gazpacho

Grilled gazpacho

Total: 1 hr 50 min. | Active: 30 min.
vegan, lactose-free
Nutritional value / dl: 281 kcal
, Fat: 13 g
, Carbohydrate: 33 g
, Protein: 6 g

Ingredients

1 litre

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Grilled vegetables

750 g different coloured cherry tomatoes
400 g apricots, cut in half
2 red peppers
2 shallots, cut in half
2 tbsp olive oil

Grilled bread

2 tbsp olive oil
2 garlic cloves, squeezed
½ bunch basil, finely chopped
2 sprig rosemary, finely chopped
1 bread roll, cut into slices

Gazpacho

1 dl water
2 tbsp olive oil
1 ½ tsp salt
½ tsp pepper
½ bunch basil, leaves torn off
a little olive oil
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How it's done

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Grilled vegetables

Mix the tomatoes, apricots, peppers and shallots with the oil. Place the tomatoes, apricots and shallots in a grill tray.

Grilled bread

Combine the oil, garlic and herbs, brush the mixture over the bread slices.

Charcoal/gas/electric grill

Cover and grill the vegetables and fruit in the grill tray along with the peppers over/on a medium heat (approx. 200 °C for approx. 20 mins., turning occasionally. Toast the bread for approx. 2 mins. on each side.

Gazpacho

Place the vegetables and apricots in a blender along with all the other ingredients up to and including the pepper, puree until smooth, cover and chill for at least 1 h (yields approx. 1½ l). Finely chop the toast. Plate up the gazpacho, top with the croutons, garnish with the basil leaves, drizzle with a little oil.

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