Soup of red peppers with olives and yogurt2 comments May 15th, 2010 | By Tobias | Category: Recipes
If red peppers are your thing, this is your soup. It has a great taste of roasted peppers, rosemary and lemon. I served it several times to guests and they were very enthusiastic. The addition of olives and Greek yogurt gives it a Mediterranean touch.
Preparation time: 35 minutes
cooking time: 10 minutes
- 4-6 red peppers
- 2 tomatoes, skinned
- 1 red onion
- 2 cloves of garlic
- some rosemary
- 1 organic lemon
- some Greek yogurt
- some olive oil
- salt and pepper
Bring water to boil in a small pot and skin the tomatoes. Put them aside before you peel them in order for them to cool down.
Put the red peppers into the oven (at 200 degrees centigrade) using the air and the broiling function. let them bake for 20 minutes. Turn them occasionally, so they bubble form each side.
Remove them from the oven, putting them into a bowl covered with foil. Let them cool down under the foil. This way the skin will come off easily.
Peel and dice the onion. Fry the onion in a pot with some olive oil. Peel and chop the garlic. Add it with some rosemary to the pot and fry for a few minutes.
Now peel the peppers and add them to the pot. Try to catch the juices coming out of the peppers. They taste great. Add them to the pot as well. Dice the tomato and add to the pot. Stir well, then add a liter of water. Let the soup boil for 10 minutes. Then process in a blender until smooth.
Wash the lemon well and peel off a few pieces of the zest with a knife. Add the zest to the blender and process as well.
Pit the olives and chop them.
Serve the soup with some dices olived and a spoon of yogurt on top.