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Roasted paprika or orange gazpacho
 
 
4 ServingsPTM35 min

Roasted paprika or orange gazpacho


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Directions

  1. Preheat the oven to 220 ° C.
  2. Cut the bell pepper into coarse pieces.
  3. Halve the tomatoes.
  4. Cut the garlic into slices.
  5. Spoon the peppers with garlic, tomatoes, oatmeal and oregano in a roasting dish.
  6. Sprinkle with salt and freshly ground black pepper and add 3 tablespoons of olive oil.
  7. Slide the roasting pan into the oven and roast the peppers and tomatoes for 25-30 minutes.
  8. Spoon the vegetables 1-2 times.
  9. Transfer the mixture to the blender, add another 2-3 tablespoons of olive oil and the orange juice and puree everything into a smooth, lightly bound soup.
  10. Pour the soup into a jug and allow the soup to cool down and then cool down in the refrigerator for at least 1 hour.
  11. Transport the gazpacho in a thermos.

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Nutrition

0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g

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