Roasted paprika or orange gazpacho

Name: roasted paprika or orange gazpacho
Total time: 35 min
Yield: 4
Ingredients: 3 Red pepper; 4 toes garlic; 250 gram ripe red onion onions; 3 tablespoon oatmeal; 2 tablespoon oregano; 6 tablespoon olive oil; 250 ml orange juice

Ingredients

3 Red pepper
4 toes garlic
250 gram ripe red onion onions
3 tablespoon oatmeal

2 tablespoon oregano
6 tablespoon olive oil
250 ml orange juice

Directions

Preheat the oven to 220 ° C.
Cut the bell pepper into coarse pieces.
Halve the tomatoes.
Cut the garlic into slices.
Spoon the peppers with garlic, tomatoes, oatmeal and oregano in a roasting dish.
Sprinkle with salt and freshly ground black pepper and add 3 tablespoons of olive oil.
Slide the roasting pan into the oven and roast the peppers and tomatoes for 25-30 minutes.
Spoon the vegetables 1-2 times.
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.
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.
Transport the gazpacho in a thermos.