Roasted red or yellow pepper soup

Recipe from: 9/1/1999 12:00:00 AM
Ingredients 5
Servings 4
Time 8 minutes


  • 6
    medium red or yellow peppers
  • 400
    can plum tomatoes
  • 1
    chicken stock
  • pinch cayenne
  • marjoram to garnish


30 minutes
Roast peppers on baking tray at 200 °C for 20-30 minutes until skin darkens and bubbles. Put peppers and any liquid into a bowl and cover tightly. When cool, peel and deseed. Reserve a little for garnishing. Puré;e the peppers, juice and tomatoes in a blender. Pour into a saucepan. Add stock. Bring to the boil, add salt and cayenne and serve hot, garnished with marjoram and julienned pepper. Serve with olive bread.

Read more on: soup  |  roast  |  fruit

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