Roasted Yellow Pepper Gazpacho
May 9, 2024
Ingredients:
- 500 grams yellow capsicums
- 5 large cloves of garlic
- 2 tablespoons oil
- Salt and pepper to taste
- 2 cucumbers
- 1 medium onion
- 1 tablespoon lime juice
- 1 teaspoon roast cumin powder
- 3 boiled eggs sliced
- Extra virgin olive oil and parsley to garnish
Method:
- Deseed the peppers. Place peppers and whole garlic cloves on the oven tray. Cover in a few tablespoons of olive oil. Season with salt and pepper. Roast at about 150 degrees till the skins of the peppers come loose.
- Keep aside to cool, and remove skin. Chop roughly. Save the oil and juices remaining on the tray with the garlic.
- Peel and deseed cucumbers
- Chop onion.
- Blend the cucumbers, onions, roasted peppers and garlic with leftover jus. You may add a little cold water to adjust the thickness.
- Add lime juice, and teaspoon of roasted cumin powder. Blend for another minute.
- Serve chilled. Garnish with extra virgin olive oil, parsley and boiled egg.
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