Spicy Vegetable Gazpacho Recipe

Ingredients

( for 4 people )

5 large cloves garlic, unpeeled
3 large red bell peppers
3 large yellow bell peppers
3 medium zucchini
1 large onion
1 tablespoon of İçim Butter
1 tsp cumin
1 tsp red pepper flakes
2 cups of tomato juice
4 tbsp lemon juice
3 tbsp vinegar
1 cucumber

Preparation

Cut the bell peppers and remove the seeds. Slice into four equal pieces. Cut the zucchini in half and thinly slice. Flip the garlic and onions with 1 teaspoon of İçim Butter. Stir in the peppers and zucchini. Sauté well over medium heat, stirring constantly. Put the mixture in a separate bowl and let it rest for 15 minutes.

Remove the skins from the peppers, mix well in a deep bowl together with the cumin, red pepper flakes, tomato juice, lemon juice and vinegar. Add the remaining İçim Butter. Puree the mixture with a blender. Season with salt and pepper, then cover and leave to cool in the refrigerator for at least 4 hours. Slice cucumber on top when serving.