Roasted paprika soup

Name: Roasted paprika soup
Total time: 25 min
Yield: 4
Ingredients: 3 shallot; 2 clove garlic; 2 tablespoon olive oil; 6 roasted peppers; 7 tomato; 1 liter vegetable stock of tablet; Worcestershire sauce; Tabasco; 2 tablespoon fresh basil; 2 tablespoon frozen basil

Ingredients

3 shallot
2 clove garlic
2 tablespoon olive oil
6 roasted peppers
7 tomato

1 liter vegetable stock of tablet
Worcestershire sauce
Tabasco
2 tablespoon fresh basil
2 tablespoon frozen basil

Directions

Heat the olive oil in a soup pot and fry the shallots with the garlic.
Add the chopped roasted peppers and tomatoes and fry them for 3 minutes.
Pour in the stock and simmer for 2 minutes.
Purée the soup with the hand blender or in a food processor.
Add Worcester sauce and Tabasco to taste, let the soup cool down and then put it in the refrigerator to get well cold.
Stir in the basil before serving. Serve coarse brown bread.