Gazpacho with grilled peppers

Ingredients for 2 servings:

• 2 red bell peppers
• 1 clove(s) garlic
• 1 small onion(s), red
• 200 ml vegetable stock
• ½ lemon(s), juice and zest
• 2 sprigs rosemary
• 4 sprigs of thyme
• 2 sage leaves
• 4 tbsp olive oil
• herbal salt
• pepper, black
• Paprika powder, hot

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Mediterranean soup – served cold – perfect starter for a summer menu

Preheat the oven to 160°C. Halve and deseed the peppers. Place them on a baking tray and drizzle with half the oil. Halve the garlic and add it to the peppers along with the rosemary and thyme sprigs. Sprinkle the mixture with a little herb salt and cook in the upper third of the oven for 15 minutes. Then turn on the broiler and roast the peppers for about 15 minutes (the skins should be blistered!). Remove the tray from the oven, cover with a damp kitchen towel, and let cool for a few minutes. Peel the peppers. Zest and juice the lemon. Roughly dice the red onion. Place the peppers, onion, sage, and lemon zest in a blender along with the braised garlic, top up with vegetable stock, and blend until smooth. Season to taste with herb salt, pepper, paprika, and lemon juice. Finally, add the remaining olive oil and blend. Serve the soup well chilled.