Roasted Red Pepper Soup with Coriander Yoghurt
Ingredients
4 large red peppers
6 red plum tomatoes or 300g rosa tomatoes
15 ml olive oil
700 ml vegetable stock
1 small red chilli, finely chopped
5 ml ground cumin
60 ml tomato pesto
10 to 15 ml sugar to taste
salt and freshly ground black pepper to taste
175 ml thick Greek style yoghurt
30 ml finely chopped fresh coriander
6 red plum tomatoes or 300g rosa tomatoes
15 ml olive oil
700 ml vegetable stock
1 small red chilli, finely chopped
5 ml ground cumin
60 ml tomato pesto
10 to 15 ml sugar to taste
salt and freshly ground black pepper to taste
175 ml thick Greek style yoghurt
30 ml finely chopped fresh coriander
Methods/steps
Preheat the oven to 200?C
Rub the tomatoes and red peppers with a little olive oil and place on a baking sheet
Bake for 20 to 30 minutes or until the peppers and tomatoes are blackened and blistered
Allow to cool
Remove the skins from both and the seeds of the peppers, RESERVING THE JUICE and place in a processor with the tomatoes
Blend to a smooth puree
Place in a pot with the stock, chilli and cumin and bring to the boil
Reduce heat and simmer gently until slightly reduced
Add the pesto and sugar
Season to taste
Combine the coriander and yoghurt
Ladle soup into a bowl and top with a dollop of yoghurt
Rub the tomatoes and red peppers with a little olive oil and place on a baking sheet
Bake for 20 to 30 minutes or until the peppers and tomatoes are blackened and blistered
Allow to cool
Remove the skins from both and the seeds of the peppers, RESERVING THE JUICE and place in a processor with the tomatoes
Blend to a smooth puree
Place in a pot with the stock, chilli and cumin and bring to the boil
Reduce heat and simmer gently until slightly reduced
Add the pesto and sugar
Season to taste
Combine the coriander and yoghurt
Ladle soup into a bowl and top with a dollop of yoghurt
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