Radieschen Gazpacho Mandeln (Print Version)
# Ingredients:
01 -
200g peeled almonds to garnish.
02 -
4 tablespoons extra virgin olive oil.
03 -
6 tablespoons red wine vinegar.
04 -
100g fresh bell peppers.
05 -
500g crispy radishes.
06 -
300g peeled cucumber.
07 -
180g white bread.
08 -
1/2 mild onion.
09 -
2 fresh garlic cloves.
10 -
3/4 teaspoon black pepper.
11 -
2 tablespoons cooked almonds for topping.
12 -
2 teaspoons olive oil for a drizzle.
13 -
2.5 teaspoons fine sea salt.
# Instructions:
01 -
Grill peppers skin-side-down over a flame until blackened. Let them sit covered for 5 minutes to cool.
02 -
Tear the bread into chunks. Dice the onion and cucumber. Remove radish greens.
03 -
The charred skins come off easily now. Use your fingers or a knife to pull them away.
04 -
Toss everything into a blender and process until smooth. Add water little by little to get a good creamy texture—not too runny.
05 -
Adjust the flavor with vinegar, salt, and pepper. Chill thoroughly before serving.
06 -
Top with toasted bread chunks, a sprinkle of almonds, and a drizzle of olive oil.
# Notes:
01 -
You can skip roasting the peppers if you’re in a rush.
02 -
Make sure to serve it cold for the best flavor.
03 -
Feel free to tweak the thickness to your liking.