Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 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 pur‚e |
| 1 teaspoon | Sugar |
| 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.
Pur‚e 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.