4 December, 2014
Roasted red pepper & tomato soupSupa crema de rosii cu ardei coptiGeroosterde rode paprika-tomatensoep
For 4 servings: 750 g of tomato passata 1 1/2 cup water 2 red bell peppers 1 onion, finely chopped 3 cloves garlic, finely chopped 1 tablespoon olive oil 1 1/2 teaspoon oregano salt and pepper, to taste fresh basil / parsley, finely chopped Wash the sweet peppers, dry with a kitchen towel and roast on the grill/oven, on each side, being careful not to burn. Put the roasted peppers in a pan, sprinkle with salt and cover. Allow them to rest for approx. 10 minutes than peel them (dip your fingers in cold water to release the peel). Cut into pieces. Heat the oil in a soup pan, add the onion and garlic. Stir fry until the onion has softened. Add
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