Tomato Gazpacho

Instructions

Preparation time | 10 minutes

1. Preheat the oven on grill mode.
2. Start with the bell pepper, or do this at an earlier moment. Cut the red bell pepper into flat big pieces, as big as possible and place on the baking tray into the oven. Grill for about 10 minutes, till the skin is blackening and separating from the rest, like a little balloon. Take out of the oven to cool. Time saver: Use the bell pepper raw instead!
3. Gather and wash all ingredients and put all, except topping, together into a blender.
4. Peel the bell pepper after it cooled down and add to the blender except for one small piece for topping.
5. Blend ingredients  into a delicious soup. If you don’t have a blender, a hand blender will do too.
6. Pour it into a serving glass.
7. Top with a bit of virgin olive oil and a piece of roasted red bell pepper and some coarse ground black pepper.
8. Serve cool or room temperature. If it sits in the fridge overnight or for a few hours, the gazpacho starts to set and gets a richer taste and texture.. I often don’t have the patience, but it is worth the try! So if you like, make a double amount and put one glass into the fridge for tomorrow!

Notes

• Time saver: use the red bell pepper raw instead!
• Great to bring along to work or a picnic. Just find a glass jar that seals well or a food grade insulated food canister that keeps it cool.
• You could make a double portion as a snack for tomorrow or share with a friend.