 | |  | |  | |  | |  | |  | |  | |  |
Ministry of Gates of Praise Ministries, Inc. Copyright Gates of Praise Ministries 2007
| TOMATO AND RED PEPPER SOUP |
5 large tomatoes
30-60ml/2-4 tbsp olive oil
1 onion, chopped
450g/1lb thinly sliced red or orange peppers
30ml/2 tbsp tomato puree
a pinch of sugar
475ml/16fl oz/2 cups vegetable stock
60ml/4 tbsp soured cream (optional)
salt and ground black pepper
chopped fresh dill, to garnish
30-60ml/2-4 tbsp olive oil
1 onion, chopped
450g/1lb thinly sliced red or orange peppers
30ml/2 tbsp tomato puree
a pinch of sugar
475ml/16fl oz/2 cups vegetable stock
60ml/4 tbsp soured cream (optional)
salt and ground black pepper
chopped fresh dill, to garnish
| SERVES 4 |
Skin the tomatoes by plunging them into boiling water for 30
seconds. Chop the flesh and reserve any juice.
Heat half the oil in a saucepan and saute the onion over
moderate heat until soft. Add the peppers and the
remaining oil and continue cooking, without browning the
vegetables, until they start to soften.
Stir in the chopped tomatoes, tomato puree, the seasoning,
sugar and a few tablespoons of stock and simmer until the
vegetables are tender.
Stir in the rest of the stock and blend until smooth. Strain
to remove the skins, and season.
Pour into blows, swirl in the cream, if using, and garnish
with dill.
seconds. Chop the flesh and reserve any juice.
Heat half the oil in a saucepan and saute the onion over
moderate heat until soft. Add the peppers and the
remaining oil and continue cooking, without browning the
vegetables, until they start to soften.
Stir in the chopped tomatoes, tomato puree, the seasoning,
sugar and a few tablespoons of stock and simmer until the
vegetables are tender.
Stir in the rest of the stock and blend until smooth. Strain
to remove the skins, and season.
Pour into blows, swirl in the cream, if using, and garnish
with dill.
