Creamy Sweet Pepper and Tomato Soup

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

A hot version of Andalusian gazpacho. This dish can be found on rustic menus in the central and northern parts of Spain. Tomato paste is optional here. It can be omitted, as it is mainly used to add a red color and balance the flavor's acidity.

Ingredients

Salt - to taste
Ground Black Pepper - to taste
Olive Oil - 1 fl oz
Cream - 3 fl oz
Sherry - 3 fl oz
Sugar - a pinch
Passata Tomato Sauce - 2 spoons
Ground Cumin - a pinch
Garlic - 6 cloves
Parsley - 1 bunch
Mild Chili Spice - 2 pieces
Campbell's Beef Broth - 1½ l
Tomatoes - 2 lbs
Carrot - 3.5 oz
Spanish onions - 2 heads
Celery stalk - 2 pieces
Orange Bell Peppers - 2 pieces

Step by Step guide

Step 1

Chop the onion, celery, and carrot into large pieces and sauté them in olive oil in a deep skillet. After three to four minutes, add the chopped tomatoes and simmer for another five minutes.

Step 2

In a grill pan, sauté the sliced sweet peppers until they are partially cooked and the skin is charred. Transfer the grilled peppers to the pan with the other vegetables and simmer for another five minutes.

Step 3

Add chopped parsley, sliced garlic, ground pepper, cumin, and tomato paste, and continue the simmering process, stirring constantly. After a couple of minutes, pour in the sherry and broth, and cook for another ten minutes.

Step 4

Transfer the contents of the pan to a blender, add low-fat cream, and blend at low speeds, or even better, in pulse mode, to turn the thick soup into a vibrant, aromatic puree with a hint of the south.