Gazpacho "Orange" with ginger foam and paprika pesto

Name: Gazpacho "Orange" with ginger foam and paprika pesto
Cook time: 1 h 15 min
Total time: 3 h 30 min
Yield: 4
Ingredients: 5 orange peppers; 2 Carrots; 2 Shallots or 1 onion; 1 Garlic clove; 250 g yellow cherry tomatoes; 6 TABLESPOONS Olive oil; 3 TABLESPOONS light balsamic vinegar; 3 TSP Vegetable broth (instant); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 7-10 Tbsp Turmeric; 2 TABLESPOONS Pine nuts; 1 small green pepper; 1 piece(s) (approx. 20 g each) Ginger; 200 ml Almond Drink; 7-10 Tbsp Chive blossoms; 7-10 Tbsp Shiso cress

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

The cold classic from Andalusia appears on the soup plate in a completely new, bright orange colour made of paprika and carrots - sunshine to spoon on, so to speak.

COOK TIME
75 mins

TOTAL TIME
210 mins

Ingredients

Servings: 4

5 orange peppers
2 Carrots
2 Shallots or 1 onion
1 Garlic clove
250 g yellow cherry tomatoes
6 TABLESPOONS Olive oil
3 TABLESPOONS light balsamic vinegar
3 TSP Vegetable broth (instant)
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
7-10 Tbsp Turmeric
2 TABLESPOONS Pine nuts
1 small green pepper
1 piece(s) (approx. 20 g each) Ginger
200 ml Almond Drink
7-10 Tbsp Chive blossoms
7-10 Tbsp Shiso cress

Directions

1
Clean and wash the orange peppers. Place the pods on a tray with the skin side facing upwards. Place them under the hot oven grill for about 10 minutes until the skin turns black and blisters. Take the tray out of the oven, cover the peppers with damp kitchen paper and let them cool down for about 15 minutes. Then peel and dice the peppers.
2
Peel, wash and cut the carrots into small cubes. Peel and finely dice the shallots and garlic. Wash and chop the tomatoes.
3
Heat 2 tablespoons of oil in a large pot. Briefly sauté carrots, shallots and garlic in it. Add peeled peppers, tomatoes, vinegar and 3⁄4 l water, bring to the boil. Stir in stock and simmer for about 15 minutes. Roughly puree the soup with a hand blender. Season with salt, pepper, 1 pinch of sugar and 1⁄2 TL turmeric. Let the soup cool down for about 30 minutes, then put it in a cool place for at least 2 hours.
4
Meanwhile roast pine nuts in a pan without fat, take them out and let them cool down. Clean and wash the green peppers. Finely puree both with 4 tablespoons of oil using a hand blender. Season to taste with salt and pepper.
5
Peel the ginger and grate very finely. Warm the almond drink and ginger, froth up with a milk frother. Serve soup with ginger foam and paprika pesto. Sprinkle with flowers and cress as desired.