Yield: 4 servings
|2 \N||Red peppers|
|2 \N||Yellow peppers|
|2 tablespoons||Olive oil|
|1 tablespoon||Lemon juice|
|1 teaspoon||Schwartz Piri Piri Seasoning; up to 2|
|1 \N||Onion; chopped|
|1 \N||400 gram tin chopped tomatoes; (14oz)|
|1 tablespoon||Tomato pure|
|450 millilitres||Chicken stock; ( 3/4 pint)|
|\N \N||Salt and pepper to taste|
Pre-heat the oven to 220o C, 425oF, Gas Mark 7.
Cut the peppers into quarters and place on a baking sheet. Pour over 1 tbs oil and lemon juice and sprinkle over the Piri Piri Seasoning. Roast in the oven for 20 minutes.
Meanwhile, heat the remaining 1 tbs oil in a large saucepan and fry the onion until softened. Add the remaining ingredients. Reserve 2 pieces of each of the red and yellow peppers, roughly chop the remainder and add to the pan. Bring to the boil and simmer for 5 minutes. Season to taste.
Pure in a food processor or liquidiser until smooth. Chop the reserved peppers and sprinkle on top of the soup to serve.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.