Red Pepper and Clementine Gazpacho

Red Pepper and Clementine Gazpacho


Serves 4

4 red peppers, stem and seeds removed

3 medium clementines, rinds removed. Replace with 2 oranges if no clementines are available

3 cloves garlics, skin removed

2 tsp hot paprika

2 tsp smokey paprika

1 tsp sea salt


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.
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.