Red pepper soup
Ingredients:
| 1 tsp. | Olive oil |
| 1 | Large onion, chopped |
| 4 | Red peppers, seeded and coarsely chopped |
| 1 | Clove garlic, crushed |
| 1 | Small red chili pepper, chopped |
| 3 tbsp. | Tomato paste |
| 3 ¾ c. | Chicken broth |
| One | Juice and finely grated zest of one green lemon |
| To taste | Salt and freshly ground black pepper |
| A few | Scrapings of green lemon zest |
Preparation:
- Heat the oil in a saucepan. Add the onion and peppers. Cover. Cook over low heat about 5 minutes, stirring occasionally.
- Stir in the garlic, then the red chili pepper and tomato paste. Pour in half of the broth and bring to boil. Cover and simmer 10 minutes.
- Let cool slightly, then purée in the mixer. Pour back into the pan, add the remaining broth, green lemon zest and juice. Salt and pepper to taste.
- Bring to a boil again. Pour into bowls and sprinkle with green lemon zest. Serve immediately.
Yields : 4 to 6 portions.
