Gazpacho with roasted bell pepper and feta

Preparation: 15 min
Cooking time: 35–45 min
Cooling: at least 2 hours
Total time: approx. 3 hours

Ingredients

• 4 red bell peppers
• 1 onion
• 3 cloves of garlic
• 1 block of homemade feta (approx. 200 g)
• 100 ml cream
• a splash of olive oil
• dried oregano
• salt and pepper
• garam masala
• fresh basil, for serving

Preparation

1. Preheat the oven to 200 °C.
2. Roughly chop the peppers and onion. Peel the garlic.
3. Place the vegetables and feta in an ovenproof dish. Drizzle with a splash of olive oil and season with oregano, salt and pepper.
4. Roast everything in the oven for 35 to 45 minutes, until the peppers can be easily pierced with a fork.
5. Pour the contents of the ovenproof dish into a blender with the cream and blend until smooth.
6. Let the gazpacho cool in the refrigerator for at least 2 hours.
7. Ladle the soup into bowls and finish with a pinch of garam masala and some fresh basil.

Tip: Feta made yourself with the Feta Starter Kit gives this soup an extra creamy, mild flavor.