Peperonata soup

Ingredients for 6 servings:

• 6 bell pepper(s), red
• 6 beefsteak tomatoes
• 4 shallots
• 6 tbsp olive oil
• 2 garlic cloves
• 1 sprig(s) of thyme
• 1 sprig(s) rosemary
• 1 pinch(s) lemon zest, grated
• 1 tbsp vinegar (raspberry vinegar)
• 1,200 ml vegetable broth
• 100 ml red wine
• 50 g butter, cold
• Salt
• black pepper, freshly ground
• Sugar

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Red pepper – tomato soup

Clean and wash the peppers and tomatoes, then deseed and dice them. Peel and dice the shallots and garlic, then sauté them with the peppers and tomatoes in hot olive oil, adding a little sugar. Deglaze with red wine and reduce slightly. Pour in the vegetable stock. Place the thyme and rosemary sprigs in a tea bag and add them. Now add the raspberry vinegar and simmer covered over medium heat for about 30 minutes. Remove the tea bag and herbs. Add the grated lemon zest, then puree everything thoroughly and pass through a sieve. Season to taste with salt, sugar, and pepper. Blend with cold butter before serving. Tip: If you like, you can add a dollop of arugula pesto to the soup.