Don Diego's Sopa de Pimientos Morrones

Ingredients for 6 servings:

• 3 large red bell peppers
• 1 medium-sized onion(s), finely diced
• 3 tbsp oil (sunflower oil)
• 250 ml tomato juice
• 1 liter chicken broth
• 1 pepper(s), red, finely chopped (optional)
• salt and pepper
• Crème fraîche (for garnishing)

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 15 minutes

Mexican red pepper soup

For this soup, it’s advisable to use only bell peppers at their best: ripe, glossy, and plump. Flabby, dull, and shriveled ones have a much duller flavor and should therefore be avoided. First, we need to skin the peppers. In Mexico, the peppers would be roasted over the open flame of a gas stove until they blister brown-black, then peeled under running water. In Germany, however, ceramic hobs are quiet, so the oven’s grill function must be used to achieve the same effect. Peeling the peppers doesn’t require German perfection either. The roasted aromas and smoky flavor are welcome. At most, ambitious peelers will receive merit cards. While the peppers are getting sunburned in the oven, heat some oil in a pan, sauté the diced onions until translucent, and set aside. Now it’s time for the pepper peelers, who should simultaneously remove the inner walls and seeds and roughly chop the peppers. Now, using a hand blender, puree the peppers along with the onions (and the chili pepper, if desired) and a little chicken stock until smooth. Add the remaining chicken stock and tomato juice and simmer on low heat for about 15 minutes. Season to taste with salt and freshly ground black pepper.