Tomato and pepper soup

Yield: 1 servings

Measure Ingredient
1 can Plum tomatoes
1 can Peppers
½ Red onion; diced
2 Cloves garlic
½ ounce Butter
1 tablespoon Pesto
1 tablespoon Olive oil
1 tablespoon Cream
Fresh parsley

Melt the butter in a pan, add the onion and garlic and sweat for a while.

Add the tinned tomatoes and peppers and season with salt and pepper. Next add the pesto and olive oil and stir until heated thoroughly. Put the mixture into a blender and puree for a few seconds.

Pour into a bowl and add a swirl of cream.

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Carlton Food Network

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