Red Pepper and Tomato Soup
My mother-in-law sent this soup to us with the following instructions: "This soup can be served cold on a hot summer's day, or hot on a cold winter's day." This wonderful, all-season soup is a rich orange-red in color and visually appealing when served in complementary colored bright bowls.
2 red peppers
7 Roma tomatoes
1 tablespoon (15 ml) olive oil
1 red onion, thinly sliced
1 teaspoon salt
1 cup (235 ml) Basic Chicken Stock (page 47)
Preheat the oven to broil. Lightly oil a baking sheet. Bring a pot of water to a boil.
Cut each red pepper into four sections and deseed them. Place them on the lightly oiled baking sheet and broil until the skin starts to wrinkle, 10 to 15
minutes. Turn them over and roast for 5 more minutes. Chop into large pieces
and set aside.
Remove the tomato skins by dipping the tomatoes into the pot of boiling water for 30 to 40 seconds. Remove the tomatoes from the pot and dip them into cold water. The peels will slip off. Chop the tomatoes into large pieces. Set aside.
Heat the olive oil over medium heat. Saute the onion in the oil until golden,
3 to 5 minutes. Place the red pepper, tomatoes, onion, and salt in a food processor and blend to a smooth consistency. Pass through a sieve. Pour the strained mixture into a pot.
Add the chicken stock to the tomato-pepper mixture and bring to a boil.
Lower the heat and simmer for 5 minutes. Serve.
3 cups (705 ml)
Sprinkle grated cheese over the soup before serving. For this recipe, you would need approximately 1/2 cup (35 g) grated cheese.