Cold tomato and roasted pepper soup
Author:
Cooking Together
Servings: 4
Cooking time: 50 min
Light cold tomato and roasted pepper soup with spicy notes
Ingredients
| tomatoes (skinned) 800 g |
| sweet red pepper 800 g |
| garlic 3 cloves |
| balsamic sauce 50 ml |
| sugar 15 g |
| olive oil 65 ml |
| salt to taste |
| oregano to taste |
| ground black pepper to taste |
| FOR GRENOK: |
| toasted bread 2 slices |
| garlic 1 clove |
| butter 30 g |
| thyme a pinch |
Instructions
Step 1
Place the peppers on a baking tray lined with parchment, brush with olive oil and bake at 200 degrees for 30 minutes. Then transfer to a saucepan, cover with a lid and leave for 15 minutes.
Step 2
After this time, peel the peppers from their skins and seeds, cut them into any shape, combine with the chopped tomatoes and garlic, add salt, pepper, olive oil, sugar, balsamic sauce, oregano and beat with a blender until smooth. Chill the soup in the refrigerator.
Step 3
Prepare the croutons. Sauté the crushed garlic and thyme in butter. Then fry the bread slices on both sides.
Step 4
Serve the soup with croutons. Enjoy.
