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Recipe

Roasted Pepper Gazpacho

10 mins
Low
2
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For a summer afternoon or a hot day, this soup of roasted red pepper gazpacho will be ideal, because besides being very fresh, it has a lot of flavor for all its ingredients.
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Ingredients

4 portions
  • 1 kilo tomtato
  • 500 grams red bell pepper, roasted and peeled
  • 2 garlic, peeled
  • 1 cucumber, peeled, seeded and chopped
  • 2 tablespoons balsamic vinegar
  • 150 grams Philadelphia® cream cheese
  • 1 teaspoon fine herbes
  • 8 slices French bread, toasts
  • salt, and pepper
  • Basil leaves
  • olive oils

Preparation

Make a cross-shaped cut at the base of the tomatoes and place them in a pan with boiling water for 30 seconds. Drain them, pass them through cold water and peel them right away. Cut them roughly and put them in the blender together with the other ingredients, except the bread.
Salpiment to taste.
Serve chilled with slices of bread.

PRESENTATION

Mix a few leaves of basil and a little olive oil, let stand for 1 hour and serve very cold.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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