14 April 2017
Red Pepper Soup
A chilly wind blowing so I was more than happy to stay indoors (after the daily cycle) and cook soup this morning. Earlier in the week I had bought some large, ripe red peppers (capsicums) so I decided to do a tomato and red pepper soup.
Grill the peppers first until the skin blackens, peel them, dice and add to sautéed onion and garlic. Chuck in a tin of tomatoes, some stock, simmer for fifteen minutes, add a touch of sugar and lemon juice, give it all a quick whizz and hey presto a tasty, velvety soup.
I served it with some chopped rosemary and grated lemon zest sprinkled on top. It was supposed to last for two days.