26 Aug 2020
Local time
3:47 PM
Tomato and Pepper Puree Soup

Serves 4 | Preparation 35-40 minutes

1 kg (~970 ml) mini plum or cherry tomatoes​
4 (long) red peppers​
7-8 tablespoons evoo​
1000 ml water​
4-5 cloves of garlic (3-4 teaspoons of minced garlic)​
1-2 fresh chil(l)ies (2-3 teaspoons of minced chili)​
Zest of 1 lime​
2 teaspoons smoked paprika (powder)​
2 teaspoons (low-sodium) salt​
1,5 teaspoons caster sugar​
0,5 teaspoon black pepper​
60 g (~60 ml) crème fraîche​
A pinch of celery leaves or fresh herbs​


Set the grill/broil resistor to 250°C (480°C, gas mark 9/10). Grate the lime zest and mince the garlic and (deseeded) chili. Halve the sweet peppers lengthwise, deseed and place them skin upwards on top of foil on a baking sheet/tray. Rinse the tomatoes and arrange them next to the peppers. Drizzle with 4-5 tablespoons of olive oil and charbroil/roast the vegetables for ~20 minutes in the upper part of the oven. Peel the blackened skin of the peppers carefully with a spoon or filleting knife. (Place the pepper pieces in a plastic bag and let cool, if the skin doesn’t detach easily). The tomatoes don’t have to be peeled.

Fry the minced garlic and chili in 2-3 tablespoons of olive oil on medium-high heat in a large pot for a minute or two. Add the flesh of the peppers, charred tomatoes, lime zest and 1000 ml water and bring to boil. Puree with e.g. a hand blender and season with smoked paprika, salt, sugar and black pepper. Garnish with chopped celery leaves or fresh herbs and serve with a spoondful of crème fraîche.


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