Spanish Slim-Line Red Pepper Soup

Name: Spanish Slim-Line Red Pepper Soup
Cuisine: Israeli
Ingredients: 4 large red or orange peppers; 4 large red or orange peppers; 2 tablespoons minced dried onion, or 1 large onion, peeled and finely chopped; 2 tablespoons minced dried onion, or 1 large onion, peeled and finely chopped; 1 large baking potato about 225 g (8 oz), peeled and thinly sliced; 1.3 litres (2¼ pints) boiling water; 3 vegetable or chicken stock cubes; 3 vegetable or chicken stock cubes; ½ teaspoon sea salt; 10 grinds fresh black pepper; 1 bay leaf; 2 teaspoons dried basil or fines herbes; 2 teaspoons dried basil or fines herbes; 3 slices slightly stale brown bread

Preparation info

Makes
6
servings

Difficulty
Easy

Appears in

Mother and Daughter Jewish Cooking

By Evelyn Rose and Judi Rose

Published 2000

About

From the basque region of Spain comes this vibrant, earthy-red soup. It has an intriguing flavour and creamy texture, despite containing no dairy products. It’s also completely fat-free. Grilling the peppers adds a little extra time to the preparation but a whole extra depth and dimension to the flavour. It looks spectacular served in rustic bowls on dark plates that contrast with the rich red of the soup.

Ingredients

Europe
Asia
Spain
Israel
Soup

Ingredients

Method