Gazpacho from Grilled Pepper
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 30 mins |
| Total Time | 45 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 red pepper (s)
- 1 clove garlic
- 1 small onion (s), red
- 200 ml vegetable stock
- 0.5 ½ lemon (s), juice and zest
- 2 sprigs rosemary
- 4 sprigs thyme
- 2 sage leaves
- 4 tablespoon olive oil
- Seasoned Salt
- Pepper, black
- Paprika powder, hot
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 160 ° C.
- Halve and core the peppers. Then place on a baking sheet and drizzle with half of the oil. Halve the garlic and add to the peppers together with the sprigs of rosemary and thyme.
- Sprinkle the whole thing with a little herbal salt and cook in the upper third of the oven for 15 minutes. Then switch on the grill and roast the peppers for about 15 minutes (the peppers skin should throw dark bubbles!)
- Take the tray out of the oven, cover it with a damp kitchen towel and let it cool for a few minutes. Then peel the peppers.
- Grate and squeeze the lemon. Roughly dice the red onion.
- Put the paprika, onion, sage and lemon zest together with the braised garlic in a blender, fill up with the vegetable stock and mix everything finely.
- Then season with herb salt, pepper, rose paprika and lemon juice. Finally add the rest of the olive oil and mix in.
- Serve the soup well chilled.
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