ROASTED RED PEPPER AND TOMATO SOUP 3 | Just A Pinch Recipes
Puree three of the peppers and all of the tomatoes in a food processor. Blend until finely textured, but not completely smooth. Cut the remaining pepper into julienne strips,...
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Cooking tools:
- Food processor
- Chef's knife
- Cutting board
- Saucepan
- Stove
- Spoon
- Ladle
- Serving bowl
- Refrigerator
- Airtight container
Ingredients
- 4 meaty red bell peppers, roasted peeled coared and seeded
- 2 cup(s) italian canned tomatoes seeded and drained
- 3 tablespoon(s) olive oil
- 2 clove(s) garlic peeled and finely minced
- 3 cup(s) low fat chicken stock
- to taste - salt and freshley ground pepper
- - basil leaves
- - paper thin lemon slices
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