Roasted red pepper soup


4 meaty red bell peppers, roasted, peeled, cored, and seeded
2 cups imported italian canned tomatoes, seeded and drained
3 tbsp olive oil
2 cloves garlic, finely minced
3 cups defatted chicken stock

Salt and ground black pepper
basil leaves for garnish
paper-thin slices of lemon

How to prepare

Puree three of the peppers and all the tomatoes in a food processor or blender until finely textured but not completely smooth. Cut the remaining pepper into thin julienne strips and set aside. Gently heat the olive oil and garlic. When the garlic releases its fragrance, after about two minutes, stir in the pureed pepper and tomato mixture. Add the chicken stock, bring to a boil and simmer for 15 minutes. Season with salt and pepper to taste. Let the soup cool, then cover and chill in the refrigerator. To serve, ladle soup into bowls. Tear basil leaves into pieces and scatter over soup. Float a lemon slice in each bowl. Serves 4.

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