Roasted Red Bell Pepper & Tomato Soup

1. 1

   Grill the peppers, turning frequently, until bla ckened all over.

2. 2

   Peel off the skin.

3. 3

   Gently wipe or scrape off any remaining black stuff from the outside. Cut open and discard seeds and white insides.

4. 4

   Do not wash as this will flush away much of the flavour.

5. 5

   Puree peppers and tomatoes in a blender or food processor.

6. 6

   Strain out seeds.

7. 7

   Place pepper/tomato mixture in a saucepan.

8. 8

   Bring to a boil, then simmer uncovered for about 25 minutes.

9. 9

   Add remaining ingredients except butter and basil.

10. 10

    Simmer uncovered for 15 - 20 minutes.

11. 11

    Remove from heat. Set pan in ice water and gradually whisk in butter.

12. 12

    Cool, cover and refrigerate overnight. Next day, heat gently, garnish with basil and serve. Note: This soup is quite mild.

13. 13

    Some people might like to add a little zing, like maybe a dash of Tabasco.

14. 14

    Dave Newcombe reply:daven at primeline dot net.

* Per serving · 4 servings · Values may vary.

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