Red Capsicum Soup with Orange and Tarragon-Basil Oil

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Preparation info
    • Difficulty

      Medium

Appears in

By Yvette van Boven

Published 2011

  • About

This soup can be served hot in the winter or cold in the summer.

Ingredients

For the Soup

  • 4 red capsicums (bell peppers)
  • 3 tbsp olive oil
  • 1 large

Method

If you have a gas cooker, light the burners. Lay the capsicums on the burners and scorch the capsicums until black. Turn regularly. If you do not own a gas cooker, it can also be done under the grill. Place the blackened capsicums in a plastic bag and seal. In the meantime, put a pan on the heat. Heat the olive oil and sauté the onion. Then add the garlic and tomatoes. Pour in the stock and sim