Peppers gazpacho with chicken and spring onion

Name: peppers gazpacho with chicken and spring onion
Total time: 30 min
Yield: 4
Ingredients: 4 orange pepper; 4 Red pepper; 2 tablespoon olive oil; 2 clove garlic; 400 milliliters sifted tomato; 1 look tomato cubes; 300 milliliters chicken bouillon; 1 tablespoon balsamic vinegar; 2 slice frozen puff pastry; 2 tablespoon Sesame seed; 200 gram smoked chicken fillet; 2 spring / forest onion

Ingredients

Directions

Heat the oven grill. Soak wooden sticks in water to prevent burning.
Roast the peppers under the grill until the skin begins to turn black and let the peppers cool in a covered bowl or plastic bag. Remove the skin and chop the peppers, without seeds, into pieces.
Heat the oil with the garlic in a soup pot. Add the peppers, tomatoes, stock and vinegar and heat to the boil.
Puree the soup. Allow to cool and put in the refrigerator until use.
Preheat the oven to 200ºC. Cut 4 circles of approx. 5 cm Ø out of the puff pastry. Brush them with water and sprinkle with sesame seeds.
Cut triangles as petals from the rest of the dough and do not stick them too close together with water around the circles. Insert a skewer as a stalk and fry the flowers in the oven in 8-10 minutes until golden brown.
Stir in the chicken and spring onion just before serving. Divide the soup over (high) cups and insert a flower stick.