John Myers
Tomato Soup with Red Pepper …
The perfect tomato soup with red pepper … recipe with a picture and simple step-by-step instructions.
- 800 g Sun ripened tomatoes
- 3 Red pointed peppers
- 3 tablespoon Extra virgin olive oil
- 2 size Chopped onions
- 1 Chinese garlic
- 2 tablespoon Tomato paste
- 0,5 teaspoon Black pepper from the mill
- 0,5 teaspoon Sea-Salt
- 0,5 teaspoon Sugar
- 500 ml Chicken broth
- 2 Lovage branches
- 2 Rosemary sprigs
- 4 Lemon thyme sprigs
- 2 Splash Tabasco
- Remove the hard central wedge from the tomatoes and cut into small cubes; core the peppers and cut away the light inner skins, then also dice; also chop the onions, Chinese garlic and herbs.
- Heat the oil in a saucepan, fry the onion cubes until translucent, add the garlic, tomatoes and paprika and sauté briefly. Stir in the tomato paste, pepper, salt and sugar and deglaze with the chicken stock. Fold in the herbs and cook the soup covered over a mild heat for about 30 minutes.
- Use the hand blender to puree to a creamy soup and add two splashes of Tabasco to the spicy, hot “pep” – and if you don’t like it too hot, simply leave out the two splashes of Tabasco.
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