Roasted Peppers Gazpacho

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Roasted Peppers Gazpacho

Recipe by Pebble FertilityCourse: Breakfast & Smoothies


Prep time


Cooking time




  • 4 tomatoes

  • 2 large red peppers

  • 2 small cucumbers

  • 1 garlic clove

  • 1 small handful fresh basil leaves

  • 1tbsp brown rice vinegar

  • Salt


  • Deseed the peppers and cut in quarters. Halve the tomatoes and cut out the rough bits.
  • Line the oven tray with a baking paper, place the tomatoes and the peppers, sprinkle some salt and roast at 180°C for 25 min.
  • Cool down the vegetables and remove skins from the peppers.
  • Cut the cucumbers in smaller pieces, then place all of the ingredients in a blender, add 1 cup of water and blend until smooth.
  • Top with fresh basil and serve cold.

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