Gazpacho Orange Style
easy
75 mins
75 mins
Ingredients
- 4–5 orange peppers
- 2 Shallots
- 1 Garlic clove
- 2 yellow carrots
- 250 g yellow cherry tomatoes
- 2 TABLESPOONS Sunflower oil
- 3 TABLESPOONS light balsamic vinegar
- 750 ml Vegetable broth
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 7-10 Tbsp Curry
- 7-10 Tbsp Sugar
- 75 ml Olive oil
- 4–5 Roast pepperoni (Pimentos de Padron)
- 2 TABLESPOONS Pine nuts
- 20 g fresh ginger tuber
- 200 ml Almond Drink
- 7-10 Tbsp Flowers and cress
- 7-10 Tbsp Oil
- 7-10 Tbsp Aluminium foil
Directions
- 1
Halve, clean and wash the peppers. Rub the surface with 1 tablespoon of oil and place on a baking tray with the skin side facing upwards. Bake in the preheated oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: see manufacturer) for approx. 30 minutes. Remove the baking tray from the oven, cover the peppers with aluminium foil and let them rest for approx. 15 minutes. Peel the skin off the peppers and cut the flesh into small pieces.
- 2
Peel and finely dice the shallots and garlic. Peel carrots and also cut into small cubes. Wash the tomatoes and cut them into small pieces. Heat sunflower oil in a pot, sauté shallots and garlic for about 1 minute, add diced carrots and sauté for another 2 minutes. Add bell peppers, tomatoes, vinegar and vegetable stock and simmer for about 15 minutes.
- 3
Coarsely puree the soup with a hand blender, season with salt, pepper, curry and sugar and let it cool down for about 30 minutes. Put the soup in a cool place for approx. 2 hours. Wash, clean and pat dry the peppers. Finely puree olive oil, pepperoni and pine nuts with a hand blender, season with salt and pepper. Peel and finely grate the ginger, warm the almond drink and ginger and foam up with a milk frother.
- 4
Arrange the soup in bowls. Drizzle with the ginger foam and the pesto. Sprinkle with flowers and cress.
Nutrition Facts
380 kcal
17 g
31 g
6 g
Categories & Tags
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