Yellow pepper gazpacho
Ingredients
for 4 person
| 5 | yellow peppers, halved lengthwise |
| 1 | cucumber, peeled, chopped |
| 1 | onion, cut into pieces |
| 1 | garlic clove, cut in half |
| 100 g | toast bread, torn into pieces |
| 5 ½ dl | vegetable bouillon |
| 2 tbsp | white balsamic vinegar |
| 2 tbsp | olive oil |
| 1 ½ tsp | salt |
| a little | pepper |
| 20 g | butter, soft |
| 1 | garlic clove, squeezed |
| ¼ tsp | sea salt |
| 3 slice | toast bread, cut in half |
| 4 sprig | peppermint, finely chopped |
How it's done
Peppers
Place the peppers (skin side up) on a baking tray lined with baking paper. Roast for approx. 15 mins. in the upper half of an oven preheated to 240°C until the skin is charred and starts to bubble. Remove the peppers from the oven, cover with a tea towel, leave to stand for approx. 10 mins. Remove the skin from the peppers. Slice half a pepper into thin strips, chop the rest of the pepper into pieces and add to a blending cup.
Gazpacho
Add the cucumber to the peppers in the blending cup together with all the ingredients up to and including the pepper, purée until smooth, cover and leave to cool for approx. 1 hour.
Toast
Mix the butter, garlic and salt, spread onto the slices of bread. Fry the bread in a non-stick frying pan (without adding any oil) for approx. 2 mins. on each side.
To serve
Plate up the gazpacho, top with the peppermint and pepper strips, serve with the toast.
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