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    Wednesday, July 29, 2015

    Roasted Tomato Pepper soup with Crouton recipe


    For the Soup
    6 tomatoes, medium
    2 red peppers, medium
    2 tablespoon sea salt
    1/2 cup olive oil
    4 basil leaves
    4 cup tomato juice
    1 tablespoon sugar
    Salt and pepper

    For the Croutons
    2 tablespoon labneh
    1 teaspoon dill, finely chopped
    1 teaspoon parsley, finely chopped
    1/2 tablespoon red pepper, finely chopped


    For the Soup
    - Preheat oven to 180 Degrees Celsius.
    - Halve tomatoes and pepper, arrange on a baking tray, sprinkle with sea salt and olive oil, arrange basil on top.
    - Roast in the oven for 20 minutes.
    - Peel and deseed peppers.
    - Heat tomato juice in a large pot over medium heat, stir in tomatoes and peppers.
    - Add sugar, season with salt and pepper. Bring to a boil
    - Remove from heat and let cool.
    - Puree mixture in a blender in batches or using the hand blender until smooth.

    For the Croutons
    - In a small bowl, mix labneh, dill, parsley and red pepper with croutons until well combined.
    - Reheat tomato soup over medium heat.
    - Serve warm Roasted Tomato Pepper soup with flavored croutons.

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    Item Reviewed: Roasted Tomato Pepper soup with Crouton recipe Rating: 5 Reviewed By: Mrs. Chef
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