Tomato and Roasted Pepper Soup
Simple Recipes Fasting Recipes Budget Recipes Vegetables Soups and Stews
Summer soup made from the sweetest tomatoes received from my grandmother. For a complex taste I added some peppers roasted over the flame, and for a Turkish flavor I also added a handful of bulgur and mint.
Ingredients
1.5 kg super ripe tomatoes
4 roasted red peppers (I used kapia)
1 large onion
2 mint sprigs (each with at least 5 large leaves)
100 g coarse bulgur
1 teaspoon sugar
salt, black pepper, chili, 2 pinches ground cinnamon
2 tablespoons oil
Servings: 4
How to prepare tomato and roasted pepper soup
- Score the tomatoes with an X and blanch them for 15 seconds in boiling water. Remove and after they cool a bit, peel off the skin. Cut in half and remove the stems. Put in the blender.
- Use roasted peppers, cleaned of skin and stems (you should have about 300 g of cleaned roasted pepper flesh). Add them to the food processor over the tomatoes.
- Blend the tomatoes and peppers until very finely chopped.
- In a pot, heat the oil and add the chopped onion. Sauté until soft (about 5 minutes).
- Add the tomato and pepper purée and 300 ml water. Season with salt, freshly ground black pepper, chili flakes to taste, sugar and cinnamon. Bring to a boil. Put the mint sprigs in the soup. Simmer covered, over medium-low heat, for 20 minutes.
- Remove the mint from the pot. Blend the contents of the pot in a food processor/blender until you have a smooth soup. Return the soup to the pot.
- Add the bulgur and simmer covered for another 10 minutes.
- Serve the warm soup with chopped parsley and mint.
This year's tomatoes
Soup simmering
Adding the bulgur
