Bell pepper and strawberry gazpacho with bread chips and sprouts
Cold blended soup - refreshing in summer. Original recipe from the hotel kitchen of the SCHWARZWALD PANORAMA in Bad Herrenalb, Germany. A quick lunch on the balcony!
Equipment
- Food processor
Ingredients
- 4 red peppers
- 200 g ripe strawberries
- 50 g olive oil
- 20 g soy sauce
- 40 g sweet rice wine vinegar
- 40 g cranberries dried (organic)
- 4 g paprika powder sweet
- 1 g cayenne pepper ground
- salt
- 400 g bread
- 100 g soy yogurt
- 100 g sprouts
Instructions
Bread chips
- Cut the bread into wafer-thin slices by hand.
- Spread on the baking tray and drizzle with a little olive oil.
- Season with salt and pepper and bake in the oven at 130°C (266 °F) for 10-20 minutes until dry and crispy.
Gazpacho
- Wash and deseed the peppers and roughly chop them in a blender with the washed strawberries.
- Add the olive oil, sauce, sweet rice wine vinegar, cranberries and spices and blend everything together, first on a low setting and then on the highest setting for approx. 1-2 minutes until frothy and creamy.
- Divide between four soup bowls.
- Serve with the bread chips, plant-based yogurt and sprouts on small plates so that the soup can be individually enriched.