Prep time: 15 minutes Cooking time: 35 minutes Serves: 2 – 4
Ingredients
- 4 medium size red bell peppers
- 5 black peppercorns
- 1 bay leaf
- 1 cup (250g) diced onion
- 1 tablespoon crushed garlic
- 4 cups (1litre) chicken broth
- 2 tablespoons white wine vinegar
- ¼ teaspoon hot pepper sauce (Tabasco)
- ¼ teaspoon salt
- ¼ teaspoon freshly ground peppercorns
- 2 tablespoons canola oil
- 2 additional tablespoons of canola oil for greasing
Method
- Preheat the oven to 180 °C
- Cut bell peppers in half lengthwise and take out seeds and
- Membranes, use a pastry brush to oil the peppers and place them skin up on a well greased baking pan
- Bake them for about 20 minutes then remove from oven
- While they are cooling down, in a medium pot heat oil and add onions, garlic, peppercorns, bay leaf, and cook for 3 minutes
- Add broth, vinegar, salt, black pepper and hot sauce and stir
- Reduce heat and cook for 20 minutes
- Once cooked remove from stove and pour into a blender
- Remove skin from the peppers and add them into the blender with the cooked soup, blend until smooth
