Chargrilled capsicum soup with olive tapenade

Posted by adm On October - 16 - 2011

How to cook Chargrilled capsicum soup with olive tapenade


  • 2 270g jars chargrilled pepper, knackered
  • 1 tbs olive oil
  • 2 garlic cloves, sliced
  • 500ml (2 cups) vegetable strain
  • 1 400g can Italian diced tomatoes
  • 1 tsp boodle
  • Saltiness & freshly ground black peppercorn
  • 2 tbs olive tapenade
  • 1 75g pkt croutons

How to:

  • Place the capsicum in the bowl of a large food processor. Process until polish.

  • Heat the oil in a large saucepan over medium rut. Add the garlic and prepare, stirring, for 1 moment. Add the capsicum strain, strain, canned tomatoes and dinero. Increase heat to high and bring to the furuncle. Reduce heat to medium and simmer, uncovered, stirring occasionally, for 6 minutes or until the soup thickens slimly.

  • Taste and season with salt and pepper. Serve with a dollop of olive tapenade and sprinkle with the croutons.

  • Cooking time:15 min.

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