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🍲 Roasted Pepper Gazpacho with Lemon

280 kcal · 35 min · 4 servings

Ingredients

• 4 Stück Red bell peppers
• 500 g Tomatoes
• 1 Stück Cucumber
• 1 Stück Garlic clove
• 2 Esslöffel Apple cider vinegar
• 3 Esslöffel Olive oil
• 1 Teelöffel Salt
• 1 Stück Lemon

Instructions

1. 1. Preheat the oven to 200°C (400°F). Cut the bell peppers in half lengthwise, remove the stem and seeds. Place them flat on a baking sheet and roast for 25 minutes until the skin is brown and blistered. timer: 25
2. 2. Take the peppers out of the oven and place them in a bowl. Cover with cling film and let them sit for 10 minutes so the skin peels off easily. timer: 10
3. 3. Peel the cooled peppers and remove any remaining skin. Chop the peppers, tomatoes, and cucumber into rough chunks. timer: 0
4. 4. Place the vegetables, garlic, vinegar, olive oil, and half the lemon juice in a blender. Blend until smooth. Add a little water if the soup is too thick. timer: 2
5. 5. Season the soup with salt and the rest of the lemon juice. Taste and adjust if necessary. Chill: At least 2 hours in the refrigerator. timer: 0

Nutrition per serving

• kcal: 280
• Protein: 6 g · Fett/Fat: 12 g · Carbs: 38 g