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Brian10280
Roasted paprika or orange gazpacho
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Ingredients
Directions
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Preheat the oven to 220 ° C.
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Cut the bell pepper into coarse pieces.
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Halve the tomatoes.
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Cut the garlic into slices.
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Spoon the peppers with garlic, tomatoes, oatmeal and oregano in a roasting dish.
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Sprinkle with salt and freshly ground black pepper and add 3 tablespoons of olive oil.
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Slide the roasting pan into the oven and roast the peppers and tomatoes for 25-30 minutes.
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Spoon the vegetables 1-2 times.
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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.
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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.
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Transport the gazpacho in a thermos.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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