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Tammy Prescott Heginger
Roasted paprika soup
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Ingredients
Directions
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Heat the olive oil in a soup pot and fry the shallots with the garlic.
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Add the chopped roasted peppers and tomatoes and fry them for 3 minutes.
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Pour in the stock and simmer for 2 minutes.
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Purée the soup with the hand blender or in a food processor.
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Add Worcester sauce and Tabasco to taste, let the soup cool down and then put it in the refrigerator to get well cold.
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Stir in the basil before serving. Serve coarse brown bread.
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Nutrition
105Calories
Sodium0% DV0g
Fat11% DV7g
Protein4% DV2g
Carbs3% DV9g
Fiber0% DV0g
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