A delicious starter when the weather is nice.
Ingredients
For 1 liter of gazpacho (enough for 6 people)
– 3 orange peppers
– 350g vine tomatoes (about 4 pieces)
– 2 slices of bread
– 1-2 cloves of garlic
– ¼ tsp salt
– 4 tbsp olive oil
– 2 tbsp red wine vinegar
– ½ red onion, roughly chopped
– 2 celery stalks, threads removed
– 200ml tomato juice
– 200ml water
– salt
– pepper
Get started
1. Halve the peppers and remove the seeds. Place in a baking dish and drizzle a little olive oil over it. Roast them in a preheated oven (200 degrees) for half an hour, until they are wrinkly. Remove them from the oven, cover the peppers with aluminum foil and after fifteen minutes you can easily pull the skins off.
2. Skin the tomatoes by making a cross on the top, without cutting all the way through. Place in boiling water. After 5 minutes of cooking, you can easily pull off the skins. Halve them and cut out the green crown.
3. Put the peppers, tomatoes, garlic (the more you use, the spicier the taste), salt, olive oil, vinegar, red onion, celery in the blender or mix them well with the hand blender. Then add the pieces of bread and blend one last time. It may not look very appetizing yet, but don't worry.
4. Place the mixture in the fridge for at least two hours to allow all the flavors to infuse. Then take the pitcher out of the fridge. Hang a fine sieve over a bowl and pour everything into the sieve. Press everything through the sieve with the back of a soup spoon. This takes some time, but the result is well worth it. What you are left with is a thick gazpacho, with all the moisture out.
5. Mix in tomato juice and water. Taste it, and season with salt and pepper if necessary. Pour into a measuring cup. Keep in the fridge until ready to use, so that it can get cold through and through. The result is a velvety soft paprika gazpacho.
Enjoy your meal!
Recipe and image:Time for Paprika
