Filter
Reset
Sort ByRelevance
Tammy Prescott Heginger
Roasted paprika soup
Share
Tweet
Pin
Whatsapp
Print
Ingredients
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.
Blogs that might be interesting
-
15 minLunchfresh grilled-vegetable mix, radish, lamb's lettuce melange, soybeans, smoked salmon pieces, wasabirucola, bean sprouts, Japanese soy sauce, honny cress,jet of new churches oriental summer salad -
20 minLunchchicory, leek, egg, whipped cream, gorgonzola, freshly ground pepper, butter, Puff pastry for savory pie,quiche with chicory, gorgonzola and leeks -
30 minLunchavocado, lime, olive oil, vine tomato, mixed leaf lettuce, pickle, capers, garlic, mustard, extra virgin olive oil, basil, dragon, parsley,grilled avocado with herb relish and puffed vine tomatoes -
20 minLunchegg, roll hard white bread, Aioli, tomato, anchovy fillet,pan bagnat
Nutrition
105Calories
Sodium0% DV0g
Fat11% DV7g
Protein4% DV2g
Carbs3% DV9g
Fiber0% DV0g
Loved it