Bell pepper gazpacho
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 185 kcal | (9 %) | ||
| Protein | 4.2 g | (4 %) | ||
| Fat | 10.9 g | (9 %) | ||
| Carbohydrates | 17 g | (11 %) |
Ingredients
- Ingredients
- 100 grams Baguette
- clear Broth (Instant)
- 4 Tbsps olive oil
- 2 garlic cloves
- 1 Tbsp White vinegar
- 2 ripe Tomatoes
- 2 Red Bell pepper
- 2 yellow Bell pepper
- green Bell pepper
- salt
- freshly ground pepper
- 1 pinch sugar
- 2 onions
Preparation steps
Cut crust off baguette and tear into pieces. Pour lukewarm broth over baguette and let stand.
Heat the olive oil. Peel garlic and chop finely. Sauté garlic in oil briefly. Add garlic, olive oil and vinegar to the soaked baguette.
Score tomatoes and blanch 1 minutes in boiling water. Rinse in cold water, peel and cut into pieces. Cut bell peppers into quarters and remove the seeds. Dice yellow and green peppers into small cubes and set half aside.
Chop remaining bell peppers coarsely. Puree chopped bell peppers and half of the yellow and green peppers with the soaked bread and the tomatoes in a blender. Season with salt, pepper and sugar. Refrigerate until well chilled. Peel onions and dice. Garnish soup with reserved bell peppers and onions and serve.