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Roasted Yellow Pepper Gazpacho

  • 500 grams yellow capsicums
  • 5 large cloves of garlic
  • 2 tablespoons oil
  •  Salt and pepper to taste
  • 2 cucumbers
  • 1 medium onion
  • 1 tablespoon lime juice
  • 1 teaspoon roast cumin powder
  • 3 boiled eggs sliced
  • Extra virgin olive oil and parsley to garnish

1. Deseed the peppers. Place peppers and whole garlic cloves on the oven tray. Cover in a few tablespoons of olive oil. Season with salt and pepper. Roast at about 150 degrees till the skins of the peppers come loose.
2. Keep aside to cool, and remove skin. Chop roughly. Save the oil and juices remaining on the tray with the garlic.
3. Peel and deseed cucumbers
4. Chop onion.
5. Blend the cucumbers, onions, roasted peppers and garlic with leftover jus. You may add a little cold water to adjust the thickness.
6. Add lime juice, and teaspoon of roasted cumin powder. Blend for another minute.
7. Serve chilled. Garnish with extra virgin olive oil, parsley and boiled egg.

Chef Profile

Rahul Akerkar

Contact Number: +91917304586862 ,+91912268490000