Name: Red Pepper Soup with Olives, Lemon Rind & Yoghurt
Yield: Serves 4
Ingredients: leaves from 2 rosemary sprigs, finely chopped; 2 garlic cloves, lightly crushed with the flat of a knife; 1 small red onion, sliced; 4 red peppers (capsicums), cut in half lengthways and seeds removed; 2 tablespoons olive oil; finely grated rind of 1 lemon; 300 g (10½ oz) plain greek yoghurt; 40 g (⅓ cup) pitted black olives, roughly chopped; 4 ripe tomatoes, peeled and chopped, or 400 g (14 oz) tinned tomatoes, chopped

Preparation info

Serves
4

Difficulty
Easy

Appears in

Falling Cloudberries

By Tessa Kiros

Published 2004

About

You can add any flavours you like to the base of this soup. Here, I use fresh rosemary and serve the soup with a yoghurt, black olive and lemon flavour. You might like to use another herb like fresh basil with a swirl of cream, or try adding a good kick of chilli oil to serve. You could even add a drop of truffle oil and a couple of grilled prawns (broiled shrimp). Serve with or without the yoghurt.