Yellow Gazpacho



  • 5 bell peppers
  • 2 sprigs of wild garlic
  • 3 cloves of garlic
  • 3 tablespoons of olive oil
  • 300 ml of vegetable juice
  • 1 teaspoon hot sauce
  • Salt
  • Black pepper
  • Basil

For the top

  • 1 red capia pepper


Wrap the bell peppers, of which you have chopped large and removed the seeds, with aluminum foil and put them on a baking tray lined with grease-proof paper. Bake in a preheated 200 degree oven for 35-40 minutes. Put the roasted peppers in a bowl and let them cool. Saute finely chopped wild garlic and crushed garlic in olive oil for 3-4 minutes and add to the peppers. Add vegetable broth and hot sauce and season with salt and spices. Blend it in a blender until you get a smooth consistency. Rest in the refrigerator for two hours. Serve cold by garnishing it with the red capia pepper you cut into rings.

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