Cold Tomato Soup with Bell Peppers and Chili Pepper
⏳ Time
50 minutes
🥕 Ingredients
10
🍽️ Servings
4
Description
Cold tomato soup with bell peppers and chili pepper
Ingredients
- Tomatoes - 24.7 oz
- Red Onion - 2 heads
- Sweet Bell Pepper - 3 pieces
- Chicken Egg - 1 piece
- Red Chili Pepper - 1 piece
- Green Onion - 1 bunch
- Garlic - 2 cloves
- Olive Oil - 2 tablespoons
- Sherry Vinegar - 2 tablespoons
- Sea Salt - a pinch
Step by Step guide
Step 1
Peel and thinly slice the red onion. Also, peel the garlic cloves and cut them in half.
Step 2
Heat 1 tablespoon of olive oil in a large pot, add the onion, garlic, and chili pepper, and cook over high heat, stirring constantly, until the onion caramelizes.
Step 3
Cut the sweet bell pepper in half, remove the seeds, chop it, and add it to the pot.
Step 4
Cook for a few more minutes, then pour in the vinegar.
Step 5
Chop the tomatoes and add them to the pot, mixing everything together.
Step 6
Pour in 200 ml of water and bring to a boil. Cover with a lid and cook over medium heat for 20 minutes.
Step 7
Blend the soup in a blender or strain it through a sieve, season with salt, cover with parchment paper, and cool at room temperature, then refrigerate.
Step 8
Boil the egg, cool it under cold water, peel, and chop.
Step 9
Thinly slice the green onion.
Step 10
Stir the soup, pour it into deep plates.
Step 11
Sprinkle with egg and chopped green onion, drizzle with olive oil.
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