krümeltigers pepper-tomato soup

Ingredients for 3 servings:

• 600 g tomatoes
• 4 bell peppers, yellow and red
• 1 small can of chickpeas, drained weight 260
• 2 tbsp extra virgin olive oil
• 1 tsp, leveled smoked salt
• 1 large onion(s)
• 3 cloves garlic
• some chives as garnish

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

with chickpeas

Peel and finely dice the onion and garlic. Remove the stems, seeds, and light-colored cores from the bell peppers, and finely dice them. Remove the stems from the tomatoes, halve them, place them in a blender, and puree them finely. Place the chickpeas in a colander to drain. Heat the olive oil in a saucepan, do not overheat, and sauté the onion and garlic for 2-3 minutes. Then add the pureed tomatoes and smoked salt. Bring to a boil and simmer uncovered for about 15 minutes. Then add the chickpeas and bell peppers, bring back to a boil, and cook for about 8 minutes until al dente. Wash the chives and cut them into small coils. Ladle the soup into bowls and garnish with the chives. I used a vegetable cutter to dice them.