Friday, 27 August 2010

Roasted Pepper/Tomato Soup

What you need
  • 3 peppers
  • 4 cloves of garlic
  • salt, pepper, basil leaves, oregano leaves
  • 8-9 tomatoes
  • 1 onion
  • 4 small potatoes
  • ca 1 litre water
  • 3 tbl spoons oil
  • 4 spring onions
  • 1 teaspoon of balsamic vinegar
Equipment: baking form, a pot, food processor/blender

How you do it

Prepare the peppers
  • preheat the oven to ca 200 C
  • wash the peppers, cut in halves. Get rid of the seeds.
  • peel the garlic cloves and chop into small bits
  • lay the washed and cut pepper halves into the baking form
  • sprinkle the chopped garlic over it
  • pour the oil over it
  • put the form into the oven and bake for ca 1 hour
  • remove from oven and allow to cool down.
  • save the oil in a cup
  • wash the tomatoes, basil and oregano leaves
  • peel the potatoes
  • peel the onion and spring onions - and chop into small bits
  • cut half of the basil and oregano leaves very small
  • remove the stems from the tomatoes and cut in quarter
  • use the oil from the pepper roasting and put into a pot
  • heat up until hot
  • add the roasted pepper, onions and the chopped oregano leaves. heat for ca 5 min
  • add the potatoes. heat for another 5 min. then add the tomatoes and basil leaves and cook for another 5 min.
  • add the teaspoon of balsamic vinegar.
  • add the water. stir. heat until the soup is on the boil.
  • reduce heat, add the cover the pot and let cook for 10 min.
  • after 10min add the other half of the oregano leaves
  • cook for another 5 min then add the chopped spring onions. Let it cook for another 10 min.
  • Turn off the heat and add the basil leaves.
  • Let it cool off. When cool put the soup into the blender and process the soup until it is smooth.
  • you may retain a few basil leaves when the soup is going to be served.

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