Red Pepper and Clementine Gazpacho

Evening before
Heat your oven to 180c. Lightly oil and salt the 4 red peppers. Cook in the oven for 30 minutes, until lightly charred. Allow to cool. Add all ingredients to the jug and pulse on high until smooth. Pour into a 1.5 litre container and chill overnight in the fridge.
Optional:
Store some cured ham and/or baby spinach in SnapBoxes.

Outnic day
In the morning, decant the chilled gazpacho into an insulated bottle to keep cool at the beach/forest. Serve in a StackBowl with Sporks, or ReStraws or serve in glasses with the Titanium kits. Decorate with cured ham and/or baby spinach.