3
ROASTED RED CAPSICUM SOUP
Serves: 4
Ingredients:
2 ripe tomatoes
2 cloves garlic
6 red capsicums
1 litre vegetable stock
1 sprig thyme
2 bay leaves
½ cup light cream
Pepper, to taste
Method:
1. Chop the tomatoes and garlic.
2. Halve capsicums, discard seeds and core. Grill or roast until browned and skin is well
blistered. Place into a plastic bag and seal for about 15 minutes. Remove the skin and then
chop the esh, roughly.
3. Place the capsicum, tomatoes and garlic in a bowl and using the blending leg and process
until smooth.
4. Pour into a large saucepan, add the vegetable stock and herbs and simmer for 25-30
minutes.
5. Remove herbs, ladle into bowls, stir a little cream into each bowl and sprinkle with pepper.
Tip - Roasting & peeling capsicum: For simple peeling, ensure the capsicum skins are well
blistered before sealing them in a plastic bag to sweat. Once cooled, simply cut the capsicum
in half and pull the skin from the base to the stem. The skin should come away easily, but if not,
simply cook a little longer, then leave to sweat again and then peel.
BLENDING LEG
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