Chargrilled capsicum soup with olive tapenade
On October - 16 - 2011
Ingredients:
- 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.