Tomato and pepper soup

From all the puréed soups, the tomato one is my favorite. Each time I try a different recipe and every time I can say that the last one is the best. Each time I want to make it more simple and more tasty. The addition of bell peppers add something special to the taste. It has some Mediterranean flavor in it. Here is the simplest one I've done so far...

  • 19 medium tomatoes (not cherry as it looks in the photo)
  • 2l water
  • 3 red pepper bells (diced)
  • 1 onion (diced)
  • 2 tablespoons oregano
  • 140g concentrated tomato juice
  • 1 teaspoon salt

  1. Bring the 2 liters of water to boil.
  2. Add tomatoes without peeling them.
  3. Boil them for 10 minutes. After, if you prefer, you can remove the skin of tomatoes. I did this partially.
  4. Add the peppers, oregano, onion, concentrated tomato juice and the salt
  5. Continue to boil for another 15 minutes.
  6. Use a hand blender to puree the soup.
  7. Serve it warm with parsley.


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