Red Pepper Soup With Chile And Lime

1. 1

   Cook the peppers and onion in the oil in a covered saucepan for about 5 minutes, shaking the pan occasionally.

2. 2

   Stir in the garlic, then add the chile with the tomato paste.

3. 3

   Stir in half the stock, then bring to a boil.

4. 4

   Cover the pan, lower the heat and simmer for 10 minutes.

5. 5

   Puree the mixture in a food processor or blender.

6. 6

   Return to the pan, then add the rest of the stock.

7. 7

   Add the grated lime zest and juice to the soup, with salt and pepper to taste.

8. 8

   Bring the soup back to a boil.

9. 9

   Remove from heat and serve with strips of lime zest scattered in each bowl.

* Per serving · 4 servings · Values may vary.

No additional tips available.