Cold bell pepper soup

soups 625 Last Update: Aug 02, 2021 Created: Aug 02, 2021 0 0 0
Cold bell pepper soup
  • Serves: -
  • Prepare Time: -
  • Cooking Time: 30 mins
  • Calories: -
  • Difficulty: Easy
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Wine and hot sauce give this light vegetable dish a pleasant piquancy and brighten its rich taste and aroma.

Ingredients

Directions

  1. Preheat oven to 200 ° C. Line a baking sheet with foil and place 2 peppers on top.
  2. Bake the peppers in a preheated oven for 15–20 minutes until soft and blackish.
  3. Put the finished peppers in a bowl, cover with cling film, cool, peel and seed, cut into strips and set aside.
  4. Cut the remaining peppers into cubes. Peel the onion and garlic and cut into small cubes.
  5. Heat olive oil in a saucepan, fry vegetables until soft for 8-10 minutes.
  6. Pour wine into a saucepan and simmer vegetables over medium heat until the liquid is halved in volume.
  7. Add broth and tomatoes to a saucepan, bring mixture to a boil and simmer for 30 minutes over low heat.
  8. Remove the soup from heat, grind with a blender into a homogeneous mass and rub through a sieve.
  9. Return the soup to the pot, bring to a boil, and cook for 5 minutes.
  10. Add Worcestershire sauce, tabasco, vinegar, salt and pepper to taste, stir and remove from heat.
  11. Chill the soup completely, serve on bowls and garnish with baked pepper.

Cold bell pepper soup



  • Serves: -
  • Prepare Time: -
  • Cooking Time: 30 mins
  • Calories: -
  • Difficulty: Easy

Wine and hot sauce give this light vegetable dish a pleasant piquancy and brighten its rich taste and aroma.

Ingredients

Directions

  1. Preheat oven to 200 ° C. Line a baking sheet with foil and place 2 peppers on top.
  2. Bake the peppers in a preheated oven for 15–20 minutes until soft and blackish.
  3. Put the finished peppers in a bowl, cover with cling film, cool, peel and seed, cut into strips and set aside.
  4. Cut the remaining peppers into cubes. Peel the onion and garlic and cut into small cubes.
  5. Heat olive oil in a saucepan, fry vegetables until soft for 8-10 minutes.
  6. Pour wine into a saucepan and simmer vegetables over medium heat until the liquid is halved in volume.
  7. Add broth and tomatoes to a saucepan, bring mixture to a boil and simmer for 30 minutes over low heat.
  8. Remove the soup from heat, grind with a blender into a homogeneous mass and rub through a sieve.
  9. Return the soup to the pot, bring to a boil, and cook for 5 minutes.
  10. Add Worcestershire sauce, tabasco, vinegar, salt and pepper to taste, stir and remove from heat.
  11. Chill the soup completely, serve on bowls and garnish with baked pepper.

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