14 May Cream-soup from sweet pepper and tomatoes
To prepare this striking southern bright dish, we will need (for 4 servings):
1.5 tablespoons of Extra Virgin olive oil
2.5 tablespoons of low-fat cream
3.5 tablespoons sherry
A pinch of sugar
Salt and black pepper to taste
1.5 tablespoons of tomato paste
A pinch of ground cumin
4 cloves of garlic
1 bunch of parsley
1.5 pods of red pepper
1 liter of beef broth
700 grams of tomatoes
1.5 heads of red onions
1.5 stalks of celery
1.5 red sweet peppers
First, in olive oil, fry onion, celery and carrots in a deep frying pan. These vegetables are cut large. Celery should be cut off the base, thin twigs to throw out and leave the most fleshy. They should be carefully peeled off the hard top peel and then cut. Extinguish a few minutes, then chopped tomatoes are added to the frying pan continue to simmer for another five minutes.
Then on a grill or a frying pan fry the sliced sweet peppers, so that the skin is charred. Grilled peppers are sent to a frying pan to the rest of the vegetables, mixed and extinguished for another five minutes. Then fall asleep chopped parsley, as well as cumin, black pepper and tomato paste. After that we pour into the frying pan in advance prepared broth and sherry, continue to simmer for another ten minutes.
When our food is a little cold, shake it in a blender with cream and pour into plates.