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Tomato and Red Pepper Soup
Ingredients
Servings 4
5 large tomatoes
30 ml olive oil
1 onion, chopped
450 g red or orange peppers, thinly
sliced
30 ml tomato purée
Pinch of sugar
475 ml vegetable stock
60 ml soured cream (optional)
Salt and ground black pepper
Chopped fresh dill, to garnish
Method
1. Skin the tomatoes by plunging them in boiling water for 30 seconds.
Chop the flesh and reserve any juice.
2. Place half the oil in a bowl with the onion and cover with pierced cling
film. Cook on 1000 W for 2 minutes, stirring once.
3. Add the peppers and remaining oil, mixing well. Cover and cook on
1000 W for 5 minutes, stirring halfway through cooking.
4. Stir in the chopped tomatoes, tomato purée, seasoning, sugar and a
few tablespoons of stock. Cover and cook on 1000 W for 4 minutes,
stirring halfway through cooking, until the vegetables are tender.
5. Stir in the rest of the stock and purée in a blender or food processor
until smooth. Strain the soup to remove the skins and season to taste.
Pour into bowls, swirl in the soured cream, if desired, and garnish with
dill.
Accessory
–
®
Dish: large Pyrex
Time & Setting
approx. 11 minutes
Microwave 1000 W
bowl
93
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