Red pepper- and tomato soup
Best summer lunch ever!
Recipe for about 6 servings
3 cloves of garlic
1-2 chilis, with or without seeds
1 red pepper
1/2 fennel
1-2 onions
500 g mashed tomatoes
3 large fresh tomatoes
6 dl vegetable stock
1/2 dl tomato purée
2 tbsp strong ajvar relish
A few splashes of red wine vinegar
1 dl sour cream and 1 dl heavy cream
Thyme, parsley, oregano, bay leaf
Salt and black pepper
Chop the vegetables roughly and roast until soft with olive oil. Add stock, tomatoes and everything else except the dairy products. Let it boil for a few minutes, blend until smooth (but preferably remove the bay leaf first) and add the cream and sour cream. If it´s too strong, add some more stock. Top with some grated parmesan, ruccola, branches of thyme or some other herb and caprice. Sooo tasty!!! Next time I´m gonna try to roast the pepper and garlic in the oven first, and put some bazil in there as well.
