Fresh produce makes a delicious dish for winter
Even during the coldest of days, this soup brings comfort to your heart and warmth to your stomach. The smokiness adds depth to the flavor profile, while the light seasoning makes it easy on the palate.
Recipe for Roasted Bell Peppers and Smoked Tomato Soup
Recipe courtesy, Vinayak Patil, Chef Butterfly High, Mumbai
Ingredients
Red bell peppers 3.5 ounces
Tomatoes 3.5 ounces
Garlic 1 ounce
Olive oil 4 tsp
Salt 1-2 tsp
Pepper 1-2 tsp
Basil ½ tsp
Cream 1 tsp
Steps
Roast the bell peppers and tomatoes in an oven until tender.
Let them cool, then peel and deseed the roasted bell peppers and tomatoes.
Smoke them with coal for a smoky flavor.
Once smoked, let them cool again, and then make a fine paste with the bell pepper and tomato using a grinder or blender.
In a pan, heat olive oil and sauté garlic until golden.
Add the paste to the pan and stir well.
Season the mixture with salt and pepper, to taste.
Add a little fresh cream, and garnish with basil. Serve the soup warm.
