Friday, September 2, 2011

Summer Bounty: Red Pepper & Tomato Soup

Our garden is overflowing with tomato and peppers right now. If yours is too, here is a recipe for the tastiest soup I have ever made (and I am a soup fiend). Not to mention the easiest!

2 large red peppers (1lb) halved
4 medium tomatoes (1lb) halved and cored
1 small onion (1/4lb) cut inot 1/2 inch slices
2 (or more) garlic cloves, halved
1 1/2 tbs olive oil
1/2 tsp ground coriander
3/4 C water
1 tsp fresh lemon juice
1 1/2 tsp sugar
salt & pepper to taste
2 tbs finely chopped mint
Optional: 2 tbs cream or sour cream

1 - Toss bell peppers, tomatoes, onion and garlic with oil and coriander in large roasting pan and broil 4 inches from broiler (peppers cut side down) until edges of veggies are charred (about 7 mins).

2 - Stir veggies, then broil until tender (3 - 5 mins).

3 - Let peppers cool, and peel them.

4 - Puree everything, including juices.

5 - Stir in remaining ingredients.

6 - Optional: serve with a bit of cream, or sour cream. Also tastes good chilled.

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