legend_018
Head Chef
I've actually made this a couple times and as much as I like it, I feel it's missing something. Any ideas?
Roasted Tomato and Red Bell Pepper Soup:
2 1/4 lbs tomatoes, halved lengthwise
2 Large red bell peppers, quartered and seeded
1 onion cut into thin wedges
4 large garlic cloves peeled
2 tablespoons of olive oil
1 teas fresh thyme or 1/2 teaspoon dried
2 cups (about) water
Preheat oven to 450. Arrange tomatoes (cut side up), bell peppers, inion and garlic cloves on large baking sheet. Drizzle oil over. Sprinkle with salt and pepper. Roast about 40 minutes. Turn peppers and onions occasionally
Tranfer to processor. Puree soup, gradually adding enough water to thin soup to desired consistency. Chill for 3 hours.
Serve with 1 tablespoon of ricotta cheese if you want.
I'm guessing you would heat this soup up although it doesn't say.
I just remember it was missing some spices or something.
Roasted Tomato and Red Bell Pepper Soup:
2 1/4 lbs tomatoes, halved lengthwise
2 Large red bell peppers, quartered and seeded
1 onion cut into thin wedges
4 large garlic cloves peeled
2 tablespoons of olive oil
1 teas fresh thyme or 1/2 teaspoon dried
2 cups (about) water
Preheat oven to 450. Arrange tomatoes (cut side up), bell peppers, inion and garlic cloves on large baking sheet. Drizzle oil over. Sprinkle with salt and pepper. Roast about 40 minutes. Turn peppers and onions occasionally
Tranfer to processor. Puree soup, gradually adding enough water to thin soup to desired consistency. Chill for 3 hours.
Serve with 1 tablespoon of ricotta cheese if you want.
I'm guessing you would heat this soup up although it doesn't say.
I just remember it was missing some spices or something.